RCI-RC.004.0210.001
Paella Salad II
Makes 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Whisk together white wine vinegar, olive oil, minced garlic, salt, and ground white pepper in a small bowl to create the vinaigrette.
2
Combine the cooked saffron-infused rice, cooked chicken breast cubes, and peeled cooked shrimp in a large mixing bowl.
3
Add the diced tomato, chopped onion, cooked green peas, and sliced ripe olives to the rice and protein mixture.
4
Pour the vinaigrette over the rice and protein mixture, then toss gently but thoroughly until all components are evenly coated.
5
Refrigerate the paella salad for at least 15 minutes to allow flavors to meld and the salad to chill.
15 minutes
6
Line a serving platter or individual plates with fresh lettuce leaves as a base.
7
Spoon the chilled paella salad onto the lettuce-lined plates and serve immediately, adjusting seasoning with additional salt and pepper if needed.