Cool Chicken Salad Shells

Recipe Ingredients

		Uncooked jumbo macaroni shells
5		Frozen artichoke hearts
3 tablespoons	45ml	Reduced-fat mayonnaise
2 tablespoons	30ml	Nonfat Italian dressing
1/4 teaspoon	1.3ml	Onion powder
1 cup	62g / 2.2oz	Chopped cooked chicken breast - boned
1/4 cup	36g / 1.3oz	Finely chopped red bell pepper
2 tablespoons	30ml	Chopped ripe olives
6		Fresh basil leaves

Recipe Instructions

Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce heat, and simmer 7 minutes or until tender. Drain and rinse under cold water; drain well. Set shells aside; chop artichoke hearts.

Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.

Add artichokes, chicken, bell pepper, and olives, and stir well. Line each shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in an airtight container; cover and chill. Yield: 2 servings (serving size: 3 stuffed shells).

Source:
Cooking Light, May 1995, page 130

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.