Cold Chicken Pasta Salad

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

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.

dressing, olive oil, red wine vinegar, lemon juice, white sugar, onion, salt, basil, salad, water, chicken bouillon, skinless, onion, vermicelli pasta, hearts, tomatoes

Taken from www.allrecipes.com/recipe/257277/cold-chicken-pasta-salad/ (may not work)