Paella Salad

  

It's so hot here in Sacramento - it was 116F a couple of days ago. All I want to eat are cold salads - but salads that have some interest. Here's a salad based on the ingredients in Paella, but it's cold and delicious!

Ingredients:

1 chicken thigh, cut into 1 inch cubes

8 small scallops, shrimp, or mussels

1 link andouille sausage, thinly sliced

1 Tbs olive oil

1 shallot, chopped

1 clove garlic, minced

1 tsp dried oregano or 1 Tbs fresh oregano

for the salad:

1 cup mixed salad greens

1 cup arugula

1/2 cup thinly sliced sugar snap peas

1/2 cup thinly sliced celery or fennel

1/4 cup thinly sliced green onion

for the vinaigrette:

1/4 cup red wine or sherry vinegar

1 lemon, juice one half, cut the other half cut into wedges for garnish

2 Tbs. honey

1 tsp mustard (whole grain preferred)

1 tsp paprika

1/4 tsp oregano

1 pinch cayenne (optional)

1/4 cup extra virgin olive oil

Directions: Prepare the chicken, scallops, and sausage. Heat the olive oil in a nonstick skillet. Add the shallot and garlic and cook until the shallot begins to soften, about 2 minutes. Add the oregano, then the chicken. Remove the chicken when cooked, usually just a few minutes. Add the scallops to the pan and cook until just opaque, about 3 to 5 minutes. Remove the scallops and add to the chicken. Add the sausage to the pan and cook. Remove the cooked sausage from the pan, placing it on paper towels to drain, and allow to cool. Mix the salad greens with the vegetables in a large salad bowl. Make the vinaigrette by mixing the vinegar with the juice of 1/2 lemon, the honey mustard and the spices. Drizzle in the olive oil, mixing as it is added. Add the cooled chicken, seafood, and sausage to the salad, then toss with two tablespoons of the dressing. Add salt and pepper as desired. Serve, with lemon wedges on the side.

Serves 2 generously

Stealthy Cooking Tip: As you can see, I added some shishito peppers on the side - they just looked so festive with this Spanish inspired dish. If you need more substance with your salad, simply add 1/2 cup of Spanish Rice to each serving. You can find microwavable Spanish Rice by Seeds of Change that is ready in 90 seconds, so it won't heat up your kitchen too much!