Paella Salad

Course : Salads
Serves: 4
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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 medium tomato -- chopped
1/2 cup frozen peas -- thawed
1/3 cup celery -- thinly sliced
1/4 cup onions -- finely chopped
2 ounces pimentos -- drained and chopped
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 / Directions:

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

1 Kitchen's say:
  (2 3/4 Stars!)
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