Paella Salad

• 2 whole boneless chicken breasts, cut in strips
• 1 lb. shrimp, shelled and deveined
• 2 Tbsp. salad
• 1 large clove garlic, minced
• 1 medium onion, chopped
• 1 1/2 c. Caroline extra long grain rice
• 1/4 tsp. powdered saffron
• 3 1/2 c. chicken broth
• 2 tsp. lemon juice
• crisp salad greens
• green olives, avocado slices and halved cherry tomatoes (optional)

1. In large skillet, cook chicken and shrimp in oil until tender; remove and set aside.
2. Add onion and garlic.
3. Cook until onion is tender.
4. Add Carolina rice; stir until opaque.
5. Add saffron, broth and lemon juice.
6. Cover and simmer 20 minutes until rice is tender.
7. Add chicken and shrimp.
8. Chill several hours.
9. Serve on green.
10. Garnish with olives, avocado and tomatoes.
11. Makes 6 servings.

chicken breasts, shrimp, salad, clove garlic, onion, caroline, powdered saffron, chicken broth, lemon juice, crisp salad greens, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801554 (may not work)