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Shells Filled with Chicken Chopped Salad

RECIPE COURTESY OF GIADA DE LAURENTIIS
Prep Time 1 hour
Total Time 1 hour
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.