2 whole boneless chicken breasts, cut in strips
1 lb. shrimp, shell-deveined
2 tbsp. salad oil
1 med. onion, chopped
1 lg. garlic clove, minced
1 1/2 c. white med. grain rice
1/4 tsp. powdered saffron
3 1/2 c. chicken broth
2 tsp. lemon juice
Crisp salad greens
Stuffed green olives, avocado slices, halved cherry tomatoes (all optional)

In large skillet cook chicken and shrimp in oil until tender; remove and set aside. Add onion and garlic; cook until onion is tender. Add rice, stir until opaque. Add saffron, broth and lemon juice. Cover and simmer 20 minutes, until rice is tender. Add chicken and shrimp. Chill several hours. Serve on greens, garnish with options. Makes 6 servings.