For an extra layer of flavor, consider grilling the chicken breasts before chopping and adding them to the salad. Feel free to add other vegetables such as bell peppers, cucumbers, or black olives to customize the salad to your liking. If you don't have vermicelli pasta, you can substitute it with rotini, farfalle, or any other small pasta shape. Make sure not to overcook the pasta, as it will become mushy when mixed with the dressing. Cook it al dente for the best texture. The salad can be made a day ahead of time. Add the tomatoes just before serving to prevent them from becoming soggy.
Cold Chicken Pasta Salad
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PREP TIME15 mins
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COOK TIME1 hrs 1 mins
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TOTAL TIME3 hrs 21 mins
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SERVING6 People
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VIEWS9
A vibrant and refreshing pasta salad, featuring tender chicken, bright vegetables, and a zesty vinaigrette. This dish is perfect for a light lunch, a summer picnic, or a potluck gathering. Feel free to customize it with your favorite seasonal veggies for a personal touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol39 mg
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Fiber4 g
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Protein22 g
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Saturated Fat2 g
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Sodium898 mg
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Sugar5 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and dried basil until well combined. (Estimated time: 5 minutes). Transfer the dressing to the refrigerator to chill while you prepare the remaining ingredients.
02
StepIn a large saucepan, combine the water and chicken bouillon cubes. Heat over medium heat, stirring occasionally, until the bouillon cubes are completely dissolved. (Estimated time: 5 minutes). Add the chicken breasts and chopped onion to the saucepan. Bring to a simmer and cook until the chicken is cooked through and no longer pink in the center. (Estimated time: 45 minutes).
03
StepUsing a slotted spoon, carefully transfer the cooked chicken breasts to a cutting board. Reserve the flavorful broth in the saucepan. Allow the chicken to cool slightly until it is easy to handle. (Estimated time: 10 minutes). Once cooled, chop the chicken into bite-sized pieces.
04
StepReturn the saucepan with the reserved chicken broth to the stove. Add several cups of water to the broth and bring to a rolling boil. Stir in the vermicelli pasta and cook according to package directions, until the pasta is tender. (Estimated time: 6-8 minutes). Drain the pasta well and set aside.
05
StepIn a large bowl, combine the chilled dressing, chopped chicken, and cooked vermicelli pasta. Gently toss to combine. Add the quartered artichoke hearts and toss again to evenly distribute. Cover the bowl and refrigerate the salad until the flavors have melded together. (Estimated time: 2-6 hours).
06
StepJust before serving, gently mix in the halved cherry tomatoes. Serve chilled and enjoy!
RECIPE REVIEWS
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Mason Oconner
Jun 30, 2025This recipe is a game-changer! The dressing is so flavorful and the addition of artichoke hearts is genius.
Eileen Runolfsdottir
Jun 29, 2025I love how easy this recipe is to adapt. I added some grilled zucchini and it was amazing!
Lelia Baileymcclure
Jun 27, 2025The tip about grilling the chicken is fantastic! It adds so much depth of flavor to the salad.
Gene Pfannerstill
Jun 23, 2025I made this for a potluck and it was a huge hit! Everyone raved about how fresh and delicious it was.