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Stone Fruit Chicken-Rice Salad

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Hands-on time 28 mins
Total time 48 mins
Yield Serves 4 (serving size: about 1 1/4 cups)
Serve a bitter lettuce, like frisée, or a peppery green, such as watercress or arugula, with this savory-sweet twist on a whole-grain salad.

Ingredients

  • 3 (6-ounce) skinless, boneless chicken breast halves, trimmed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups pitted, coarsely chopped nectarines
  • 1 cup cooked brown rice, cooled
  • 1 cup coarsely chopped pitted cherries
  • 1/2 cup sliced green onions
  • 1/4 cup dry-roasted almonds, chopped
  • 3 tablespoons torn mint

Nutrition Information

  • calories 299
  • fat 11.4 g
  • satfat 1.6 g
  • monofat 7.2 g
  • polyfat 1.9 g
  • protein 23.2 g
  • carbohydrate 26.9 g
  • fiber 4.1 g
  • cholesterol 49 mg
  • iron 1.7 mg
  • sodium 705 mg
  • calcium 53 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 5 minutes. Chop chicken.

  3. Combine oil, rind, juice, and mustard in a large bowl, stirring well with a whisk. Add chopped, cooked chicken, nectarines, and remaining ingredients; toss well.