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Shells Filled with Chicken Chopped Salad

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 12 shells
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Kosher salt

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

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


  1. 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.
  2. 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.
  3. For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
  4. Add the dressing to the salad and toss to coat.
  5. 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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