Paella Salad Recipe

Name: Paella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups water; 1 teaspoon salt; 14-½ teaspoon powdered saffron; 2 cups diced, cooked chicken; 1 cup cooked deveined medium shrimp (about 4 ounces); 1 cup diced, cooked artichoke heart; ½ cup cooked peas; 2 tablespoons chopped salami; 2 tablespoons thinly sliced green onions; 2 tablespoons chopped, drained pimientos; 1 tablespoon minced fresh parsley; lettuce or fresh spinach leaves; 1 large tomatoes, seeded and cubed; ¾ cup olive oil or ¾ cup vegetable oil; ¼ cup white wine vinegar; 1 teaspoon salt; ½ teaspoon pepper; 1 clove garlic, pressed

Servings: persons

2 ½ cups water
1 teaspoon salt
14-½ teaspoon powdered saffron
2 cups diced, cooked chicken
1 cup cooked deveined medium shrimp (about 4 ounces)
1 cup diced, cooked artichoke heart
½ cup cooked peas
2 tablespoons chopped salami
2 tablespoons thinly sliced green onions
2 tablespoons chopped, drained pimientos
1 tablespoon minced fresh parsley
lettuce or fresh spinach leaves
1 large tomatoes, seeded and cubed
¾ cup olive oil or ¾ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon salt
½ teaspoon pepper
1 clove garlic, pressed

1
Prepare Garlic Dressing: Mix all dressing ingredients together in tightly covered jar (Can be refrigerated up to 2 weeks).
2
Place water in 1 quart saucepan; heat to boiling.
3
Stir rice, salt and saffron into water.
4
Reduce heat; cover and simmer 20 minutes.
5
Remove from heat; let stand until water is absorbed, about 5 minutes.
6
Refrigerate until cool, about 15 minutes.
7
Place rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well.
8
Pour dressing over salad; toss lightly to coat.
9
Cover and refrigerate 1 hour.
10
Arrange lettuce on large serving platter or 4 servings plates; top with salad mixture.
11
Garnish with cubed tomato.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ½ cups water, 1 teaspoon salt, 14-½ teaspoon powdered saffron, 2 cups diced, cooked chicken, and more.

Yes, Paella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Paella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions