Name: Cold Chicken Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - ⅓ cup; Red wine vinegar - 3 tablespoons; Lemon juice - 1 ½ tablespoons; White sugar - 1 ½ tablespoons; Grated onion - 1 ½ tablespoons; Seasoned salt - 1 ½ teaspoons; Dried basil - 1 ½ teaspoons; Water - 2 ½ cups; Chicken bouillon - 2 cubes; Skinless, boneless chicken breasts - 4; Chopped onion - ¼ cup; Vermicelli pasta, broken into 2-inch pieces - 1 (8 ounce) package; Plain artichoke hearts, quartered - 1 (14 ounce) can; Cherry tomatoes - 1 pint

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cold Chicken Pasta Salad

1. Olive oil - ⅓ cup

2. Red wine vinegar - 3 tablespoons

3. Lemon juice - 1 ½ tablespoons

4. White sugar - 1 ½ tablespoons

5. Grated onion - 1 ½ tablespoons

6. Seasoned salt - 1 ½ teaspoons

7. Dried basil - 1 ½ teaspoons

8. Water - 2 ½ cups

9. Chicken bouillon - 2 cubes

10. Skinless, boneless chicken breasts - 4

11. Chopped onion - ¼ cup

12. Vermicelli pasta, broken into 2-inch pieces - 1 (8 ounce) package

13. Plain artichoke hearts, quartered - 1 (14 ounce) can

14. Cherry tomatoes - 1 pint

How to cook deliciously - Cold Chicken Pasta Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.