 Lemon Chicken Pilaf Salad has a bright lemony flavor and is delicious served in a carved out melon half.
Ingredients
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup sliced celery
1 can (14.5 ounces) low salt chicken broth
1 package (4.3-6.0 ounces) original flavor long grain & wild rice mix
3/4 cup Sun-Maid Golden Raisins or Natural Raisins
2 cups shredded or diced cooked chicken
1/2 cup roasted chopped cashews
2-3 tablespoons each olive oil and lemon juice
cantaloupe or lettuce leaves (optional)
Directions:
MELT butter in a 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 of liquid 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.
FLUFF rice and let cool.
STIR in chicken, cashews, olive oil and lemon juice.
SERVE room temperature or chilled, in a cantaloupe half or on a bed of lettuce.
Makes about 4-1/2 cups.
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