Cold Chicken Pasta Salad

Ingredients

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1.5 tablespoons lemon juice
• 1.5 tablespoons white sugar
• 1.5 tablespoons grated onion
• 1.5 teaspoons seasoned salt
• 1.5 teaspoons dried basil
• 2.5 cups water
• 2 cubes chicken bouillon
• 4 skinless, boneless chicken breasts
• 0.25 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

Steps

1. 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. 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. 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. 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. 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.