Name: Paella Salad
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 6 serving(s)
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

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Recipe by NurseJaney

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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

Ready In:: 50mins
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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

directions

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.

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RECIPE MADE WITH LOVE BY

@NurseJaney

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@NurseJaney

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"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"

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review by threeovens

5/31/2013

This was really quick and easy to put together using leftover rice. I love the brightness and spice from the tarragon vinegar and curry powder.

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creation by NurseJaney

8/7/2006

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