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.
3 (6-ounce) skinless, boneless chicken breast halves, trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
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
How to Make It
Preheat grill to medium-high heat.
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.
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.
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