Stone Fruit Chicken-Rice Salad

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
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.

Yield:

Serves 4 (serving size: about 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 48 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

August 2012