Cold Chicken Pasta Salad | The Best Recipes

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Cold Chicken Pasta Salad

"A very fresh take on pasta salad. Tweak to your liking with different veggies."

Ingredients :

• Dressing:
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white sugar
• 1 1/2 tablespoons grated onion
• 1 1/2 teaspoons seasoned salt
• 1 1/2 teaspoons dried basil
• Salad:
• 2 1/2 cups water
• 2 cubes chicken bouillon
• 4 skinless, boneless chicken breasts
• 1/4 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 :

Prep : 15M	Cook : 6M	Ready in : 3H21M

• Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
• Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
• Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
• Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
• Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.

Notes :

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