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Cold Chicken Pasta Salad


"A very fresh take on pasta salad. Tweak to your liking with different veggies."
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3 h 21 m servings 374 cals
Original recipe yields 6 servings

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  1. 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. 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. 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. 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. 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.

Nutrition Facts

Per Serving: 374 calories; 14.7 g fat; 39.7 g carbohydrates; 22 g protein; 39 mg cholesterol; 898 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This recipe is worth the making if only for the dressing. The flavors of the dressing are great. I did make one big mistake and forgot to add the artichoke hearts. Nevertheless this was really g...