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Recipe courtesy of Giada De Laurentiis

Shells Filled with Chicken Chopped Salad

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