Recipe(tried): Chicken Jambalaya Salad

On Sat., I posted a recipe for Shrimp Jambalaya Salad and thought that I might like to try it sometime. Suddenly it hit me that DH and I had made grilled ham steak, then had done a rotisserie chicken on our grill which I served with Konriko Wild Pecan Rice, and we had leftovers of both meals. Then I started thinking about the Chicken Jambalaya recipe that I had posted and I decided to make the salad using the leftover ham and chicken. What is in my Jambalaya recipe that I didn't use was smoked sausage. I just thought it would be too greasy tasting, cold, in a salad. Anyway, to make a long story short, I followed the recipe using the rice we had leftover and the chicken and ham. I had not used chicken broth when I made the rice but I can only imagine that it would have made the salad even better. The salad was really good but even better for lunch today:-) I will add that it hit 90 dgerees F here yesterday, tying a record, so a main dish salad was perfect for dinner.

CHICKEN JAMBALAYA SALAD

1 (14 1/2-ounce) can chicken broth
1 (7-ounce) box KONRIKO Wild Pecan aromatic rice (about 1 cup)
4 tablespoons olive oil, divided
1/2 pound medium shrimp, peeled and deveined (about 1 cup) - (I used about 2/3 to a cup of each ham and chicken, cut into
bite size pieces)
2/3 cup chopped onion
2/3 cup chopped red and yellow bell pepper
3/4 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1 cup diced tomato
1/4 cup chopped green onion
1/4 cup chopped parsley
3 tablespoons lemon juice

Bring chicken broth to a boil in a large saucepan; stir in rice. Cover, reduce heat and cook 20 minutes or until broth is absorbed and rice is tender. When rice is done, spoon into large mixing bowl and set aside to cool.

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat and add shrimp; cook and stir 2 minutes or until shrimp turn pink. (I cooked the ham, chicken, onion and pepper together with the seasonings.)

Add onion, bell pepper, salt, red pepper, black pepper and thyme; cook and stir 2 to 3 minutes or until shrimp are done and vegetables are tender.

Cool shrimp (or chicken and ham) mixture slightly and add to rice along with tomato, green onion and parsley.

In a small bowl combine the remaining 3 tablespoons olive oil with lemon juice; mix well and pour over salad. Toss gently until well mixed. Serve warm or chilled.

Makes 6 servings
Source: the Conrad Rice Mill