Try this Paella Salad with your favorite fresh veggies and go-to greens.
In a large skillet, cook the chicken and shrimp in oil until tender; remove and set aside for later.
Next, add chopped onion and garlic; cook the onion until tender.
Add uncooked rice and stir until opaque. Add ground saffron, chicken broth and lemon juice. Then, cover and simmer for 20 minutes or until rice is tender.
Add chicken and shrimp and chill for several hours. Serve atop salad greens and garnish with olives, avocado, and tomato.
Like mixing the best of both worlds? This refreshing summertime meal is full of light ingredients, which are beautifully balanced off by savory Spanish flavors. The seared chicken and shrimp go perfectly with our Mahatma® White Rice, which is then simmered with zesty lemon juice, ground saffron, and chicken broth.
After the rice is cooked to perfection and cooled in the fridge, it can be nestled atop your favorite greens – whether that’s romaine, spinach, pea greens, or whatever your heart desires! After, garnish with green olives, halved cherry tomatoes, and avocado slices.
Savory and delicious, this recipe is another great reason to add more avocados to your grocery list! Don’t stop there, imagine using your salad leftovers to make a delicious Guacamole Rice Dip. Are you convinced yet?
If you are looking for a very easy side dish try our: Indian coconut rice recipe.
Looking to make the most out of your salad? For best results, top your with seasonal veggies from your local market.
Allergic to shellfish? No worries! Double up on chicken and enjoy this paella salad crustacean-free!