Irresistible Cold Chicken Pasta Salad Recipe

Ingredients

• 0.33 cup olive oil
• 3 tablespoons red wine vinegar
• 1.5 tablespoons lemon juice
• 1.5 tablespoons white sugar
• 1.5 tablespoons grated onion
• 1.5 teaspoons seasoned salt
• 1.5 teaspoons dried basil
• 2.5 cups water
• 2 cubes chicken bouillon
• 4 skinless, boneless chicken breasts
• 0.25 cup chopped onion
• 1 (8 ounce) package vermicelli pasta, broken into 2-inch pieces
• 1 (14 ounce) can plain artichoke hearts, quartered
• 1 pint cherry tomatoes

Instructions

1. Whisk together olive oil, red wine vinegar, fresh lemon juice, a pinch of sugar, grated onion, seasoned salt, and fragrant basil in a bowl. Cover the mixture and chill in the refrigerator to allow the flavors to meld.
2. In a saucepan over medium heat, combine water and chicken bouillon cubes. Stir continuously until the bouillon cubes are completely dissolved, approximately 5 minutes. Add the chicken breasts and onion to the saucepan. Simmer until the chicken is cooked through and no longer pink in the centers, about 45 minutes.
3. Using a slotted spoon, carefully transfer the cooked chicken to a cutting board, leaving the broth in the saucepan. Allow the chicken to cool until it is easy to handle, approximately 5 to 10 minutes, then chop it coarsely into bite-sized pieces.
4. Pour approximately 3 cups of water into the reserved broth in the saucepan and bring the mixture to a boil. Stir in the vermicelli pasta and cook until tender, about 6 minutes. Drain the pasta thoroughly.
5. In a large bowl, combine the prepared vinaigrette, chopped chicken, and cooked vermicelli pasta. Gently toss in the artichoke hearts to combine all ingredients. Refrigerate the salad for at least 2 to 6 hours to allow the flavors to fully develop. Just before serving, stir in the fresh tomatoes.

Nutrition

• Calories: 374 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 898 mg
• Protein Content: 22 g
• Cholesterol Content: 39 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g