Vermicelli Salad

2	large chicken breast
2	6 1/2 oz jars marinated artichoke hearts, coarsely chopped
3/4 c	tightly packed fresh basil leaves, shredded
1 1/2 c	K6MAY's Provencale Vinaigrette
8 oz	vermicelli (uncooked)
1 TBS	salt
1 TBS	olive oil
1/2 c	chopped fresh parsley
4	tomatoes, peeled, juiced, seeded and cut into small strips
1/8 tsp	white pepper
1/2 tsp	salt
1	lemon
	parsley for garnish

Poach chicken breast (in water, chicken stock and some A-1 Poultry Sauce) until just cooked, 15 to 20 minutes. Shred coarsely. Combine chicken and artichoke hearts in a large bowl along with a little of the artichoke marinade. Add 1/2 cup basil and a little of K6MAY's Provencale Vinaigrette and mix well. Break vermicelli in half or in thirds and add to 5 to 6 quarts boiling water along with 1 tablespoon salt and oil. Cook to al dente stage, 4 to 5 minutes. Drain, rinse briefly in cold water and drain again. Quickly mix with chicken, adding more vinaigrette as needed. Just before serving, add parsley, remaining 1/4 c basil and tomatoes. Toss. Garnish with remaining parsley. Adjust seasoning to taste with salt and white pepper and lemon juice.