Shells Filled with Chicken Chopped Salad

Total Time:
1 hr 15 min
1 hr
15 min

12 shells

  • Kosher salt
  • 12 giant pasta shells (6 ounces)
  • Dressing:
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • Salad:
  • 1 cup coarsely chopped baby arugula
  • 1/2 cup diced feta cheese
  • 1/3 cup thinly sliced sun-dried tomatoes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 kalamata olives, pitted and chopped
  • 1 cooked chicken breast, cut into 1/4-inch pieces to yield 1 cup of meat
  • 1/2 avocado, peeled, seeded and finely diced
  • 1/4 fennel bulb, chopped into 1/4-inch pieces
  • 12 radicchio leaves from 1 small head
Watch how to make this recipe.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.

  • For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.

  • For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.

  • Add the dressing to the salad and toss to coat.

  • Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

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    This recipe is featured in:

    Everyday Celebrations