Lemon Chicken Pilaf Salad

Lemon Chicken Pilaf Salad has a bright lemony flavor and is delicious served in a carved out melon half.


  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 1 can (14.5 ounces) low sodium chicken broth
  • 1 package (4.3-6.0 ounce) original flavor long grain & wild rice mix
  • 3/4 cup Sun-Maid Natural Raisins or Golden Raisins
  • 2 cups shredded or chopped cooked chicken
  • 1/2 cup cashews, roasted and chopped
  • 2 to 3 tablespoons olive oil
  • 2 to 3 tablespoons lemon juice
  • Directions:

    MELT butter in medium saucepan or skillet over medium-high heat.
    ADD onion and celery; cook 3 minutes, stirring occasionally.
    ADD broth and enough water to equal amount called for in package directions, rice, contents of seasoning packet and raisins.
    Bring to a BOIL. Reduce heat to medium-low. Cover and simmer 25 minutes or until liquid is absorbed; cool.

    STIR in chicken, cashews, olive oil and lemon juice.
    SERVE chilled in a melon half or on a bed of lettuce.

    Makes 4 servings.

    Nutrients per Serving: Calories 440; Protein 8g; Fat 20g (Sat. Fat 6g); Carbohydrate 57g; Dietary Fiber 3g; Cholesterol 15mg; Sodium 640mg