Cold Chicken Pasta Salad recipe
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Ingredients
- ⅓ cup olive oil 3 tablespoons red wine vinegar 1 ½ tablespoons lemon juice 1 ½ tablespoons white sugar 1 ½ tablespoons grated onion 1 ½ teaspoons seasoned salt 1 ½ teaspoons dried basil 2 ½ cups water 2 cubes chicken bouillon 4 skinless, boneless chicken breasts ¼ 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
Nutrition Info
- 373.9 caloriescarbohydrate: 39.7 gcholesterol: 39.2 mgfat: 14.7 gfiber: 3.5 gprotein: 22 gsaturatedFat: 2.3 gservingSize: -sodium: 898.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cold Chicken Pasta Salad
Directions
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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.