Paella Salad

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December 23, 2016

  • Prep: 2 hrs 35 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Directions

1Cook rice. Stir in saffron and dressing. Refrigerate at least 2 hours.

2Fold in remaining ingredients. A bit of mayonnaise may help to bind it. Garnish with additional tomato and green pepper

May substitute tuna, shrimp, crabmeat or scallops for the chicken.
May also add marinated artichoke harts, celery, black olives, pimento, water chestnuts, toasted almonds.

Ingredients

1 cup rice

1 teaspoon saffron

1/2 cup Italian dressing

2 cups cooked peas

2 tomatoes, seeded and chopped

1/4 cup green pepper, diced

1/4 cup scallions, sliced

2 cups cooked chicken, chunked

4 ounces bacon, cooked and crumbled

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