Marinate chicken in 1/2 cup vineagrette for at least 4 hours or overnight. Broil or grill for about 3 minutes per side. When cool, cut the chicken into strips that are about 2 inches long and 1/2 inch wide. Set aside.
Put 1/4 cup water and saffron into a small saucepan and bring to a simmer over a high heat. Remove the pan from the heat and set aside to steep.
Wash the rice, drain it and place in a medium saucepan. Cover with 3 cups water and the saffron infusion and bring to boil over a high heat. Add salt to taste, lower heat, and cover the pan. Cook over a low heat for 12 - 15 minutes, until all the water has absorbed.
When the rice is cooked and still warm, toss it in a large bowl with most of the remaining vinaigrette. Add the capsicum, onion and tomatoes and toss well. Season to taste with salt and pepper.
In a large skillet over medium high heat, poach the shrimp in wine or water to cover until they turn pink, about 3 minutes. Or brush with vinaigrette and grill.
Toss the chicken and shrimp with the remaining vinaigrette.
Distribute the rice salad among 6 plates or place on a large platter. Top with chicken and shrimp and garnish with olives if desired.
Serve warm or at room temperature.