Chicken Seashell Salad Recipes

CHICKEN SALAD SHELLS

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.

SEA SHELLS SALAD

Steps:

• Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
• Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

SHELLS FILLED WITH CHICKEN CHOPPED SALAD

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 SEASHELL SALAD

Steps:

• Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside.
• Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.
• In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.
• In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into pasta mixture, and mix well. Chill.

SEASHELL ROLL WITH CHICKEN SALAD

Steps:

• Seashell: Press 2 rolls together and roll into a 14-inch rope. Arrange rope in 3 spiral shapes on top of each other, the bottom being largest, the middle a little smaller, and the top the smallest. Place on a sprayed baking sheet. Tip each layer slightly to one side. Tuck the top end of the rope down inside the center of the spiraled dough. Tuck the bottom end under the bottom spiral. Repeat with remaining rolls. Brush with egg. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Chicken Salad: Mix first 6 ingredients together. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least 2 hours. Add cashews to mixture just before serving. Serve over a bed of lettuce with a seashell roll.

GARDEN SHELL SALAD

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.

SHELLS' WARM CHICKEN SALAD

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.