1 chicken breast cooked cut into 1/4-inch pieces to yield 1 cup of meat
0.3 fennel bulb chopped
0.5 cup feta cheese diced
1 clove garlic minced
6 ounces giant pasta shells
8 kalamata olives pitted chopped
0.3 teaspoon kosher salt
12 servings kosher salt
2 teaspoons juice of lemon fresh
0.3 cup olive oil extra-virgin
12 small radicchio leaves from 1 head
0.3 cup sun-dried tomatoes thinly sliced
2 tablespoons balsamic vinegar white
Equipment
bowl
whisk
pot
Directions
Watch how to make this recipe.
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.
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.
