2 c. cooked long grain natural rice
3-4 boned & chopped chicken breasts, poached
8 oz. carton Dannon lemon yogurt
1 c. light mayonnaise
1/4 c. dried tarragon leaves
3 tbsp. lemon juice
Lemon slices
Tarragon sprig

Simmered with cinnamon stick, a few cloves or a dash of allspice.

Cook and chill rice. Combine yogurt and tarragon and chill 3 hours. Mix chopped chicken and yogurt mixture with light mayonnaise and let stand at room temperature for 10 minutes. Stir lemon juice into chilled rice. Arrange rice on bottom of platter or casserole. Top rice with chicken mixture and garnish with lemon slices and tarragon sprig. Chill overnight or 8 hours under Saran Wrap.