Paella Salad


Prep time: 10 minutes
Cook time: 20 minutes

Serves 6

1 tsp salt (divided)
1⁄8 tsp saffron
1 1⁄2 c long grain rice
1⁄4 c lemon juice
1⁄4 c olive oil
1⁄2 tsp paprika
2 c diced cooked chicken breast
4 oz diced pimentos (drained)
1⁄4 c chopped parsley

In saucepan, bring 3 cups water to a boil with 1/2 teaspoon of the salt and the saffron. Stir in rice; when water returns to the boil, reduce heat to low, cover and cook about 20 minutes or until rice has absorbed all the water.

Transfer rice to large mixing bowl; gently mix in lemon juice, oil, paprika, and remaining 1/2 teaspoon salt. Allow to cool at room temperature, stirring occasionally.

When rice is cool, fold in remaining ingredients; adjust seasoning with salt and lemon juice.