Paella Salad

Paella Salad

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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

How to Make Paella Salad


  1. 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.
  2. 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.
  3. Serve the salad on lettuce leaves on individual salad plates. Garnish, if desires with lemon slices.

Printable Recipe Card

About Paella Salad

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

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