Chicken and rice salad

1 6-ounce package long grain and wild rice
2 cups chopped, cooked chicken
1 cup seedless grapes, cut in half
1 cup sliced celery
3/4 cup coarsely chopped cashews
2 tablespoons finely chopped onion
1/2 teaspoon salt
3/4 cup mayonnaise
1 tablespoon milk
3 tablespoons lemon juice
leaf lettuce leaves
lemon and orange slices
seedless grapes
cashews

1. Prepare rice according to package directions; drain well and chill. Combine rice with chicken, grapes, celery, cashews, onion, salt, mayonnaise, milk and lemon juice.
2. Place lettuce leaves on six 16-inch sheets of heavy duty aluminum foil. Arrange orange and lemon slices in a ring on top of lettuce leaves. Divide salad into 6 portions and mound on center of citrus slices.
3. Garnish each portion with additional grapes and cashews. Seal each portion by bringing the four corners of foil up together in pyramid shape. Fold the open edges together in a series of locked folds. Fold until foil is tightly molded and sealed against the foods.
4. Refrigerate each portion for several hours to blend flavors. To serve, just turn back the edges of the foil bundles and place them on individual paper plates.