Shells Filled With Chicken Mediterranean Salad
A delicious and healthy way to eat a mediterranean salad.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 jumbo pasta shells
- 1 chicken breast chopped (enough for 1/2 cup.)
- -Filling-
- 1/2 hot house (English cucumber, diced)
- 1/2 cup chopped baby arugula
- 1/2 avocado (chopped)
- 12 Kalamata olives (chopped)
- 1/2 cup crumbled feta
- 1 sprig thyme
- salt and pepper (to taste)
- -Dressing-
- 1 teaspoon agave sweetener
- 1/4 cup Greek olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 garlic clove (pressed)
- salt and pepper (to taste)
Instructions
- 1
Bring some water to a boil, add chicken breast and cook for 20 minutes, or until no longer pink in middle.
- 2
While chicken is cooking, bring a second pot of salted water to boil, add pasta shells and cook until al dente (about 11-13 minutes).
- 3
Once pasta and chicken are done, drain and set both aside to cool.
- 4
While they are cooling, combine all ingredients listed under the filling section into a bowl.
- 5
In a separate bowl, combine all ingredients listed under dressing, whisk until blended.
- 6
Chop chicken and add to bowl with filling, mix.
- 7
Pour dressing into chicken bowl, mix.
- 8
Take a spoon full of the chicken mixture and add it to each jumbo pasta shell.
- 9
Serve!