Paella Salad

• 2 tablespoons Land O Lakes Butter
• 8 ounces boneless skinless chicken thighs, cut into strips
• 1 (4.7-ounce) package Spanish pilaf rice mix
• 1/2 cup shelled fresh peas*
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped pepperoni
• 1 (6.5-ounce) jar marinated quartered artichokes
• 1 medium (1 cup) tomato, cut into 1/2-inch pieces
• 4 ounces frozen medium cooked shrimp, thawed

1. Melt butter in 10-inch skillet until sizzling; add chicken strips.
2. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned.
3. Add water according to rice mix package directions.
4. Continue cooking 5-7 minutes or until mixture comes to a boil.
5. Stir in rice and seasoning packet from mix.
6. Reduce heat to low.
7. Cover; cook 15-18 minutes or until rice is tender and liquid is absorbed.
8. Add peas.
9. Cover; let stand 5 minutes.
10. Remove from heat; cool 15 minutes.

butter, chicken thighs, pilaf rice, fresh peas, green bell pepper, pepperoni, artichokes, tomato, shrimp

Taken from www.landolakes.com/recipe/4277/paella-salad (may not work)