Paella Salad Recipe

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Paella Salad

Lynette !


Summertime food! A nice cool alternative to your regular lettuce based salads. Hearty enough for a main dish.

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20 Min


25 Min


Stove Top


1 1/2 c
1/2 lb
medium-size fresh shrimp, unpeeled
5 oz
package yellow rice mix (i use the spicy one)
1/4 c
tarragon vinegar
2 Tbsp
vegetable oil
1/4 tsp
curry powder
1/8 tsp
ground white pepper
1/8 tsp
dry mustard
2 c
diced, cooked chicken breast
1 medium
tomato, peeled, seeded, and chopped
1/2 c
frozen english peas, thawed
1/3 c
celery, thinly sliced
1/4 c
minced onion
2 oz
jar diced pimento, drained
lettuce leaves
lemon slices

Directions Step-By-Step

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; set aside.
Prepare the rice according to the package directions, omitting the butter. Combine the rice, vinegar, and next 4 ingredients; stir well. Add reserved shrimp, chicken, tomato, peas, celery, onion, and pimiento; toss well. Cover and chill thoroughly.
Serve the salad on lettuce leaves on individual salad plates. Garnish, if desires with lemon slices.

About this Recipe

Course/Dish: Salads
Main Ingredient: Rice/Grains
Regional Style: Spanish
Dietary Needs: Diabetic, Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy