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Chicken in a Seashell
This is a deeply satisfying appetizer filled with chicken, fruit and veggies mixed in a surprisingly light dressing! Finger food at its best!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 shells 1x
- Category: Brunch/Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups of cooked white meat chicken, cut into ½ inch pieces
- ½ cup celery diced small
- ¼ cup minced red onion
- ½ cup peeled sweet apple, diced small
- 1 cup seedless grapes, sliced in half
- ½ cup walnut pieces
- ¾ cup heavy cream, whipped into soft peaks (this will yield 1 ½ cups of whipped cream)
- 1 ½ cups non-fat plain Greek yogurt
- 2 TBSP chopped fresh dill
- More dill for garnishing as needed
- ½ tsp each salt and pepper
- 24 Jumbo pasta shells, cooked to package directions, rinsed in cold water, drained on paper towels
- (Note: jumbo pasta shells have a tendency to split or come apart while being cooked. I have learned to add more shells to the cooking water so you have enough shells in good shape to use)
Instructions
- Gently mix the chicken, fruits, nuts, onions, dill and vegetables together in a large bowl.
- In another bowl, mix together 1 ½ cup of the whipped cream and 1 ½ cup of yogurt. Fold this mixture into the chicken blend and mix well.
- Fill each shell carefully, placing them side by side on the serving plate. Sprinkle a small amount of fresh dill on top of each shell and use any leftover dill to garnish your serving plate. Serve immediately or wrap in plastic and refrigerate.
Notes
Note: I sometimes take a cluster of seedless grapes and garnish one side of the serving platter with them.