Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  water
     2/3           cup  long-grain white rice
     1/8      teaspoon  ground saffron or turmeric
  8             ounces  small shrimp -- deveined and peeled
  1 1/2           cups  chicken breast -- cooked and chopped
  1                     tomato -- chopped
     1/2           cup  frozen peas -- thawed
     1/3           cup  celery -- thinly sliced
     1/4           cup  onions -- finely chopped
  1          2 oz. jar  pimentos -- drained and chopped
                        ***DRESSING***
     1/4           cup  tarragon vinegar
  1         tablespoon  olive oil
  1         tablespoon  defatted chicken broth
     1/4      teaspoon  curry powder
     1/8      teaspoon  dry mustard
     1/8      teaspoon  ground white pepper

Preparation:

TO MAKE THE SALAD: Place the water in a medium saucepan. Add the rice and saffron or turmeric. Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes, or until the rice is tender. Meanwhile, place the shrimp in a medium skillet. Add cold water to cover. Bring to a boil, then reduce the heat to low. Gently simmer for about 1 to 3 minutes, or until the shrimp turn pink. Drain and place in a large bowl. Add the rice, chicken, tomatoes, peas, celery, onions and pimentos; toss to mix well. TO MAKE THE DRESSING: In a bowl, whisk together the vinegar, oil, broth, curry powder, mustard, and pepper. Pour over the rice mixture and toss. Cover and refrigerate for at least 4 hours.

Nutritional Information:

353 Calories (kcal); 11g Total Fat; (29% calories from fat); 30g Protein; 31g Carbohydrate; 132mg Cholesterol; 165mg Sodium