Spanish Paella-Style Chicken Salad with Saffron

Name: Spanish Paella-Style Chicken Salad with Saffron
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1¼ lb (565 g) boneless, skinless chicken breasts, trimmed of any fat; kosher salt, divided; freshly ground black pepper, divided; 0.1 tsp (½ g) saffron threads, pinch, steeped in 2 tbsp warm broth; 1¾ cups (415 ml) low-sodium chicken broth, warmed; 1 cup (200 g) short-grain white rice (such as bomba or paella rice); 3 tbsp (45 ml) extra-virgin olive oil, divided; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; ¾ cup (180 g) roasted red bell pepper, jarred, drained, and cut into thin strips; ¾ cup (110 g) frozen peas, thawed; 2 tbsp (30 ml) sherry vinegar; ½ tsp (2½ g) Dijon mustard; ½ tsp (1½ g) smoked paprika; ½ whole (50 g) fresh lemon, zested and juiced; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 2 whole (20 g) green onions (scallions), thinly sliced (optional)

From the MyKitchenBank Kitchen

A warm, vibrant chicken salad inspired by paella—tender chicken and fluffy rice infused with saffron, tossed with roasted red peppers, peas, and onion in a sherry vinaigrette. Serve at room temperature or gently warm for a satisfying lunch or light dinner.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1¼ lb (565 g) boneless, skinless chicken breasts, trimmed of any fat
kosher salt, divided
freshly ground black pepper, divided
⅛ tsp (0.5 g) saffron threads, pinch, steeped in 2 tbsp warm broth
1¾ cups (415 ml) low-sodium chicken broth, warmed
1 cup (200 g) short-grain white rice (such as bomba or paella rice)
3 tbsp (45 ml) extra-virgin olive oil, divided
1 whole (150 g) yellow onion, medium, finely diced
3 cloves (15 g) garlic cloves, minced
¾ cup (180 g) roasted red bell pepper, jarred, drained, and cut into thin strips
¾ cup (110 g) frozen peas, thawed
2 tbsp (30 ml) sherry vinegar
½ tsp (2.5 g) Dijon mustard
½ tsp (1.5 g) smoked paprika
½ whole (50 g) fresh lemon, zested and juiced
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
2 whole (20 g) green onions (scallions), thinly sliced (optional)

Equipment (9)

Large cutting board
Sharp chef's knife
3-quart saucepan with lid
Small bowl
Measuring cups and spoons
Whisk
Large mixing bowl
Wooden spoon
Instant-read thermometer (optional, for chicken)

Steps

Before you start

Measure the saffron threads 30 minutes ahead so they can infuse in warm broth
Have all ingredients prepped and at room temperature before you begin cooking
Use a 3-quart saucepan or pot with a tight-fitting lid for the rice

1
Steep saffron in broth
- Pour 2 tablespoons of the warmed chicken broth into a small bowl.
- Add the saffron threads and let them steep for 10 minutes so they release their color and flavor into the broth.
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Ready when: Broth turns deep golden yellow
Tip: Don't use boiling broth—saffron's flavor is delicate and heat-sensitive
2
Poach chicken in brothOven 165°F / 75°C
- In a 3-quart saucepan, bring the remaining 1.73 cups of chicken broth to a gentle simmer over medium-high heat.
- Season the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper on both sides.
- Gently lower them into the broth and reduce heat to medium so the liquid barely simmers.
- Poach for 12–14 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part.
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Keep the heat at a gentle simmer—rolling boils will make the chicken tough
3
Remove and shred chicken
- Using a slotted spoon or tongs, transfer the cooked chicken to a cutting board.
- Set the broth aside (keep it warm).
- Once the chicken is cool enough to handle, about 2 minutes, shred it into bite-sized pieces with two forks or your fingers.
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Ready when: Chicken is in uniform bite-sized pieces
Tip: Don't discard the broth—you'll use it to cook the rice
4
Toast rice and cook with saffron broth
- Heat 1 tablespoon of olive oil in the same 3-quart saucepan over medium heat.
- Add the short-grain rice and toast it for 2 minutes, stirring often with a wooden spoon, until it turns opaque and smells nutty.
- Add the garlic and diced onion and cook for 1 minute, stirring, until fragrant.
- Pour in the warm saffron-infused broth (saffron threads and all) and the remaining 1.71 cups of plain broth.
- Stir once, then cover with a tight-fitting lid and reduce heat to medium-low.
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Ready when: Rice is fragrant and opaque
Tip: Toasting the rice before adding broth gives it a subtle nuttiness and helps prevent mushiness
5
Simmer rice until tender
- Keep the rice covered and undisturbed for 16–18 minutes, until all the liquid is absorbed and the rice is tender but not mushy.
- The grains should be separate and fluffy, and you should be able to see a thin crust forming on the bottom (this is normal).
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Ready when: All liquid is absorbed and rice is tender and fluffy
Tip: Resist the urge to stir or peek—this makes the rice release starch and become sticky
6
Make vinaigrette
- While the rice cooks, whisk together the sherry vinegar, Dijon mustard, lemon zest, smoked paprika, and the remaining 2 tablespoons of olive oil in a small bowl.
- Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Set aside.
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Ready when: Vinaigrette is emulsified and well combined
Tip: Make the vinaigrette while the rice cooks so flavors meld before tossing
7
Combine warm components
- Remove the saucepan from heat and let the rice rest, covered, for 5 minutes.
- Then fluff the rice gently with a fork.
- Transfer the warm rice to a large mixing bowl.
- Add the shredded chicken, roasted red pepper strips, thawed peas, and the lemon juice (save the zest from earlier).
- Fold gently to combine, breaking up any clumps.
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Ready when: All ingredients are gently combined
Tip: Fold gently to keep the rice grains separate; aggressive stirring breaks them up
8
Dress and finish
- Pour the vinaigrette over the warm rice mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning with a pinch of salt and black pepper if needed.
- Stir in most of the fresh parsley and green onions (if using), reserving some for garnish.
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Ready when: Salad is evenly coated and fragrant
Tip: Dress the warm salad so the dressing absorbs into the rice and flavors meld together
9
Serve
- Divide the salad among four bowls or plates.
- Garnish with the reserved parsley and green onions.
- Serve warm or at room temperature.
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Tip: This salad tastes even better the next day as the flavors continue to develop

Good to know

Tips

This salad can be served warm, at room temperature, or even chilled. Each temperature brings out different qualities—warm emphasizes the saffron and spice, room temperature is most balanced, and chilled is refreshing on a hot day.
For extra richness and Spanish flair, top each bowl with a few green olives, a dollop of aioli, or toasted almonds.
Don't skip steeping the saffron separately—it ensures the threads fully release their vibrant color and subtle floral notes into the broth.
If you can't find smoked paprika, use regular paprika; it won't have the smokiness but will still taste good.

Make ahead

You can prepare the salad up to 1 day ahead. Store it in an airtight container in the refrigerator. Before serving, gently reheat it in a skillet over medium heat with 1–2 tablespoons of broth or water, stirring occasionally, until warmed through (about 5 minutes). Alternatively, bring it to room temperature and serve cold.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended, as the rice texture will suffer. Reheat gently on the stovetop with a splash of broth.

Substitutions

short-grain white rice (such as bomba or paella rice) → bomba rice or paella rice. These varieties are traditional in paella and hold their shape better than regular short-grain white rice
sherry vinegar → red wine vinegar. Slightly more acidic but still provides good depth; use the same amount
roasted red bell pepper → freshly roasted red bell pepper (1 large pepper, roasted, peeled, and seeded). Fresh is more flavorful if you have time; jarred is convenient and works well
frozen peas → corn kernels or diced zucchini. Either adds sweetness and texture; keep the amount the same