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Paella Salad

southern.chef's picture
  Water 1 1⁄2 Cup (24 tbs)
  Medium shrimp 1⁄2 Pound (Unpeeled)
  Yellow rice mix 5 Ounce
  Tarragon 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Chopped cooked chicken breast 2 Cup (32 tbs)
  Tomato 1 Medium, peeled and chopped
  Frozen peas 1⁄2 Cup (8 tbs), thawed and drained
  Sliced celery 1⁄3 Cup (5.33 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Diced pimiento 2 Ounce, drained
  Lettuce leaves 4

Bring water to a boil, add shrimp, and cook 3 to 5 minutes.
Drain well, rinse with cold water.
Peel and devein shrimp.
Prepare rice according to package directions, omitting butter.
Combine vinegar, oil, curry powder, dry mustard, and pepper, add to rice, stirring well.
Add shrimp, chicken, tomato, peas, celery, onion, and pimiento, toss gently.
Cover and chill.
Serve on lettuce leaves, and garnish with lemon slices, if desired.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 278 Calories from Fat 58

% Daily Value*

Total Fat 7 g10%

Saturated Fat 0.83 g4.1%

Trans Fat 0 g

Cholesterol 57.5 mg19.2%

Sodium 153.7 mg6.4%

Total Carbohydrates 30 g10.1%

Dietary Fiber 1.3 g5.1%

Sugars 2.1 g

Protein 23 g46.6%

Vitamin A 24.8% Vitamin C 12.4%

Calcium 4.6% Iron 9.8%

*Based on a 2000 Calorie diet

Paella Salad Recipe