Cold Chicken Pasta Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl; cover and chill in the refrigerator.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine water and chicken bouillon cubes in a saucepan 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 centers, about 45 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer chicken to a cutting board using a slotted spoon; reserve broth in the saucepan. Cool chicken until easy to handle, 5 to 10 minutes, then chop coarsely.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour about 3 cups water into reserved broth in the saucepan; bring to a boil. Stir in vermicelli; cook until tender, about 6 minutes. Drain.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine vinaigrette, chicken, and vermicelli in a bowl; toss in artichoke hearts to combine. Refrigerate until flavors combine, 2 to 6 hours. Stir in tomatoes before serving.'}

📊 Nutrition Facts

Per serving (6 servings total)