Best 9 Shells Filled With Chicken Chopped Salad Recipes

CHICKEN SALAD PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

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.

CHICKEN PARMESAN-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
• Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

SALAD STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
• Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

ITALIAN CHOP SALAD IN SHELLS

Steps:

• Cook pasta shells as directed on package; drain and cool.
• Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
• Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

CHEESE SCONES FILLED WITH CORONATION CHICKEN SALAD

Steps:

• Rub the flour and butter together in a bowl until it resembles coarse bread crumbs. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly. Roll and cut out scones. I like to use a fairly large octagonal cutter. Bake at 400 degrees in a preheated oven for about 18 minutes. Cool on a wire rack. Cut a thin slice from the top of each scone, and then hollow out the center, leaving a case for you to fill with Coronation Chicken.;
• Coronation Chicken Salad: Poach, grill or steam the chicken for 8 minutes. When cool enough to handle, dice and mix with the melon and celery, then fold in the mayonnaise and curry paste. Spoon into the scones, decorate with basil or mint, and serve.

ITALIAN CHOPPED SALAD IN SHELLS

Steps:

• Cook pasta shells as directed on the package.
• Drain and cool.
• Place remaining ingredients except vinaigrette in a medium bowl.
• Pour vinaigrette over the salad, toss to coat.
• Stuff the shells with the salad.
• Cover and refrigerate 2 hours before serving.

CHOPPED SALAD APPETIZER SHELLS

Steps:

• Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
• Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
• Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
• Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
• Refrigerate up to 4 hours before serving.
• Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.