Chicken Salad Shells Recipes
CHICKEN SALAD SHELLS
"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.
Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
SHELLS FILLED WITH CHICKEN CHOPPED SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 12 shells
Number Of Ingredients 18
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.
CHICKEN STUFFED SHELLS
These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
Provided by JOONEY
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
- Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
- In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
- Bake 30 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g
GARDEN SHELL SALAD
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SHELLS' WARM CHICKEN SALAD
Shells posted this recipe at FibroTalk; the missing amount for extra virgin olive oil is 1 tablespoon (I couldn't get it to display when I entered the recipe).
Provided by Jessie MacMillan
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix mustard, garlic, and lime juice in a medium bowl.
- Add chicken, coat thoroughly, cover and refrigerate for 30 minutes.
- 10 minutes before chicken is ready to come out of the refrigerator, prepare snow peas, arugula, tomatoes, avocado, basil, and onion. Place in a large salad bowl.
- Grill chicken, remove from heat, and let rest for 5 minutes.
- While chicken is resting, add oil and balsamic vinegar to salad bowl and gently toss.
- Arrange salad on serving plates, then top with chicken and serve immediately.
Nutrition Facts : Calories 303.1, Fat 9.9, SaturatedFat 1.8, Cholesterol 102.1, Sodium 171.3, Carbohydrate 9.8, Fiber 4.6, Sugar 3.4, Protein 43.4
CHICKEN SALAD IN A SHELL #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Chicken salad served in a flaky pastry shell with a side of candied carrots.
Provided by TOPCAT TONY
Categories Salad Dressings
Time 30m
Yield 6 shells, 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the pastry shells according to package directions.
- Stir the chicken, tomatoes, cheese, mustard, black pepper and lemon(juice or zest) in a medium bowl. Add the Hidden Valley Original Ranch Dressing and toss to coat.
- In a medium saute pan, melt the butter over medium heat. Add the brown sugar and stir to incorporate. Add the carrots and saute until browned and sticky. Sprinkle cinnamon over the top.
- Divide the chicken mixture among the pastry shells. Top with the tops if desired. Serve with a portion of the candied carrots.
Nutrition Facts : Calories 533.7, Fat 31.2, SaturatedFat 8.2, Cholesterol 54.7, Sodium 389.8, Carbohydrate 44.4, Fiber 2.3, Sugar 20.6, Protein 19.3
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