Cook rice according to package directions. Cool. In a large bowl, combine yogurt, green onions, olive oil, lemon peel, salt, lemon juice, and pepper. Stir in rice, chicken and walnuts. Refrigerate until serving. Makes 6 servings.

For dressing, mix together oil, vinegar, juice and honey in small bowl; set aside. Combine remaining ingredients in large bowl. Add dressing and toss gently. Arrange on individual plates. Serves 4.

In a shallow dish, combine walnuts, bread crumbs, basil, rosemary, flour, and salt. In a second shallow dish, lightly beat egg. Roll chicken in egg, then in walnut mixture. Place on baking sheet. Bake 40-45 minutes at 350° F. until crust is browned and juices run clear when pierced with a fork. Makes 4 servings.

1-3/4 cups sifted all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
2/3 cup chopped DIAMOND WALNUTS
1 egg
2/3 cup milk
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/3 cup shortening, melted
Lemon Sugar*

Resift flour with sugar, baking powder and salt. Add walnuts. Beat egg lightly; add milk, lemon peel and juice, then shortening. Add to flour mixture and stir just until all of dry ingredients are moistened. Spoon into greased muffin pans. Sprinkle with Lemon Sugar and top each with a walnut half or large piece. Bake at 400o F. about 20 minutes, until browned and baked through. Let stand a minute or two, them remove from pans carefully. Serve warm.
(Makes one dozen 2-1/2 inch muffins.)

*Lemon Sugar: 3 tablespoons granulated sugar, 1/2 teaspoon grated lemon peel; mix together the sugar and lemon peel and blend well.