Chicken Rice Salad With Cashews
|Chicken||3 Cup (48 tbs), cooked and coarsely diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Green onions||2 , sliced thin|
|Cooked brown rice||3 Cup (48 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Raw unsalted cashew nuts||1⁄2 Cup (8 tbs)|
Combine chicken, celery, onion and rice in large bowl.
In small bowl, combine mayonnaise, yogurt, lemon juice, honey and salt; mix well.
Pour dressing over mixture and toss lightly but thoroughly.
Adjust seasonings; mix lightly.
Place in refrigerator, covered, for about two hours before serving to blend flavors. (Cashew nuts should be added just before serving to retain crispness.)