Chicken Seashell Salad Food

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.

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.

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

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.

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.

OUT TO SEA PASTA SHELL SALAD

Steps:

• Cook shells according to package directions. Meanwhile, in a large bowl, combine the carrots, peas and bacon. In a small bowl, beat cream cheese and sour cream. Add milk and dressing mix; beat until combined., Drain pasta and rinse in cold water; add to vegetable mixture. Add dressing mixture; toss to coat. Chill until serving.

CREAMY SHELLS AND CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm. , In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese.

SEA SHELL SALAD

Steps:

• Mix all ingredients EXCEPT macaroni in a 3 quart glass covered dish.
• Chill in refrigerator overnight to blend flavors.
• Cook macaroni according to package directions and drain.
• Add to liquid mixture stirring well and refrigerate at least 2-3 hours before serving.

SEASHELL SALAD

Steps:

• Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving.

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.

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.