Shells Filled with Chicken Chopped Salad Recipe

Name: Shells Filled with Chicken Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes.
3
Drain and cool.
4
For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl.
5
Gradually add the oil, whisking until the dressing is thick.
6
For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
7
Add the dressing to the salad and toss to coat.
8
Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta.
9
Fill shells with salad, pressing slightly so salad will adhere.
10
Arrange shells on a platter and serve.

1395

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Kosher salt, 12 giant pasta shells (6 ounces), 2 tablespoons white balsamic vinegar, 2 teaspoons fresh lemon juice, and more.

Yes, Shells Filled with Chicken Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shells Filled with Chicken Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions