SHELLS FILLED WITH CHICKEN CHOPPED SALAD

Shells Filled with Chicken Chopped Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 12 shells

Number Of Ingredients 18

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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

Steps:

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.