Using rotisserie chicken and frozen cooked shrimp makes this dish a snap to put together. Serve this paella as a main dish salad with crusty Italian bread and dark chocolate brownies for dessert.
Paella Salad
- 1 Tbsp. olive oil
- 3/4 cup chopped onion
- 5 cups chicken broth
- 1/2 tsp. hot pepper sauce
- 1 tsp saffron
- 2 cups long grain rice (uncooked)
- 3 cups cooked chopped rotisserie chicken
- 2 lbs. cooked frozen shrimp
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup celery, diced
- 1 16 oz. bottle reduced-fat Italian salad dressing
- cherry tomatoes for garnish
Heat oil in a heavy saucepan. Add onions, cooking until translucent. Add chicken broth, hot pepper sauce, and saffron. Bring to a boil. Stir in rice. Reduce heat to low. Cook, covered, until water is completely absorbed, 20-30 minutes. Transfer to a mixing bowl and cover. Refrigerate at least 1 hour.
One hour before serving, remove rice from refrigerator. Add chicken, shrimp, peppers and celery. Toss with Italian salad dressing until well mixed. Garnish with cherry tomatoes, if desired.
Serves 12.
Per serving: 349 calories, 10 g fat, 176 mg cholesterol, 32 g carbohydrate, 2 g fiber, 32 g protein, 15% Vitamin A, 53% Vitamin C, 7% calcium, 27% iron
If you like this recipe, check out my other main dish salad recipes:
