Shells Filled with Chicken Chopped Salad

By karen1

Ingredients

• 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

Details

Servings 12
Preparation time 60mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 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.

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.