Paella Salad

Recipe Ingredients

		Salad
1 1/3 cups	315ml	Water
2/3 cup	106g / 3.7oz	Long-grain white rice
1/8 teaspoon	0.6ml	Ground saffron or turmeric
8 oz	227g	Small shrimp - peeled and deveined
1 1/2 cups	93g / 3.3oz	Chopped cooked chicken breast
1		Tomato - chopped
1/2 cup	118ml	Frozen peas - thawed
1/3 cup	36g / 1.3oz	Thinly-sliced celery
1/4 cup	15g / 0.5oz	Finely-chopped onions
1		Pimientos - (2 oz) - drained, chopped
		Dressing
1/4 cup	59ml	Tarragon vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Defatted reduced-sodium chicken broth
1/4 teaspoon	1.3ml	Curry powder
1/8 teaspoon	0.6ml	Dry mustard
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

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 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 pimientos; 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.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 291; Fat: 5.9 grams (18% of calories); Cholesterol: 123 milligrams; Sodium: 179 milligrams; Fiber (grams) 1.9.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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