Shells Filled with Chicken Chopped Salad
RECIPE COURTESY OF GIADA DE LAURENTIIS
Servings 12 Shells
Ingredients
- 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
Instructions
- 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.
