Paella Salad with Spicy Garlic Dressing


1 cup jasmine rice
2 cups of water
1 tsp salt
1 tsp saffron (small pinch)
2 cups cooked chicken breast, chopped
1 cup medium, shell off, deveined shrimp (cooked in boiling water for 2 minutes, then removed and cooled in an ice bath)
1 cup sliced artichoke hearts
1/2 cup of cooked peas (fresh or frozen)
1/4 cup chopped salami
4 scallions, thinly sliced (white and green parts)
2 tbs roasted red peppers, chopped
small handful of chopped parsley
1 large tomato seeded and cubed
Lettuce, spinach or watercress leaves for garnish
Garlic Dressing:
3/4 cup extra virgin olive oil
1/4 cup white vinegar
kosher salt and fresh cracked black pepper to taste
2 cloves garlic, pressed, or minced very finely
This is a twist on the classic Spanish Paella. We have transformed this classic cooked rice, chicken and seafood dish.

  • Prepare garlic dressing by mixing all ingredients in a jar and mix well.
  • Place water in a sauce and bring to boil.
  • Add rice salt and saffron stir in and reduce heat to a simmer and cover. About 15 minutes.
  • Turn of heat to rice remove cover and test for doneness.
  • Refrigerate rice until cool. about 30 minutes.
  • Meanwhile cook shrimp in boiling water for about 2 minutes, then cool in an ice bath.
  • Cook the boneless breast in boiling water using medium heat. Should take about 20 minutes. Cool.
  • Place the rice, chicken, shrimp, artichoke hearts, peas, salami, onions, roasted peppers and parsley in a large bowl and gently toss well.
  • Pour dressing over salad, cover and refrigerate for 1 hour so that the flavors can marry.
  • Arrange lettuce on a large serving platter or on individual serving plates.
  • Top salad with the salad mixture and garnish with the cubed tomatoes.




20 min


20 min


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