- Servings: 4
A combination so good, we’re wondering why someone didn’t think of it sooner: Paella Salad made with chicken and shrimp.
|3 cups||No Yolks® Broad Noodles|
|1||green bell pepper, chopped|
|1 small||tomato, chopped|
|1/2 cup||frozen green peas, thawed|
|1||boneless chicken thigh, cooked and diced|
|4 oz||cooked shrimp|
|2 oz||sliced salami, cut into strips|
|1/8 tsp||ground cumin powder|
|1/4 tsp||freshly ground black pepper|
|1/4 tsp||crushed red pepper flakes|
|2 1/2 Tbsps||white wine vinegar|
|1 Tbsp||orange juice|
|2 Tbsps||olive oil, divided|
- Prepare noodles according to package directions.
- Place bell pepper, tomato, peas, cooked chicken, cooked shrimp and salami in a large salad bowl. Add cooked noodles and toss gently but well.
- In a small bowl, combine paprika, cumin, salt, pepper, red pepper flakes and vinegar. Stir well. Add orange juice and oil. Stir again.
- Pour dressing over paella salad and toss gently but well.