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12 giant pasta shells (6 ounces)
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
1 cup coarsely chopped baby arugula
1/2 cup diced feta cheese
1/3 cup thinly sliced sun-dried tomatoes
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
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