PAELLA SALAD

Paella Salad image

This came from one of the church-member books, years ago, attributed to Gourmet by the Bay in Virginia Beach. I have done this more simply by using frozen cooked shrimp and packaged chicken short cuts. It makes a pretty presentation and holds up well for left-overs

Provided by NurseJaney

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups water or 1 1/4 cups chicken broth
1/2 lb fresh shrimp
1 (5 ounce) package yellow rice mix
1/4 cup tarragon vinegar
2 tablespoons vegetable oil
1/4 teaspoon curry powder
1/8 teaspoon white pepper
2 cups cooked chicken breasts, diced
1 medium tomatoes, peeled, seeded, and chopped
1/2 cup frozen peas, thawed
1/3 cup celery, thinly sliced
1/4 cup onion, minced
1 (2 ounce) jar diced pimentos, drained
lettuce leaf
lemon slice, garnish

Steps:

Bring water to boil.
Add shrimp.
Cook 3-5 minutes.
Drain well.
Rinse with cold water.
Chill, peel, devein shrimp.
Set aside.
Prepare rice mix according to package directions, omitting butter.
Combine rice,vinegar, and next 4 infredients.
Stir well.
Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
Toss well.
Cover and chill.
Serve salad on lettuce leaves on individual plates.
Garnish with lemon slices.

Nutrition Facts : Calories 191.3, Fat 9, SaturatedFat 1.8, Cholesterol 96.8, Sodium 110.7, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 22.6

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