So delicious..wow! My changes: use 1/2 wild rice and 1/2 brown medium grain rice, add a slice of crumpled bacon, and instead of mixing everything together in dressing, I made a composed salad with the rice-almonds-scallions in the middle, fruit along the sides of the greens, and the chicken scattered across the top, with dressing passed at the table. This was truly outstanding. Served with the black pepper popovers from an earlier issue.
Stone Fruit Chicken-Rice Salad
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.
More From Cooking Light
Total: 48 Minutes
- Calories: 299
- Fat: 11.4g
- Saturated fat: 1.6g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 1.9g
- Protein: 23.2g
- Carbohydrate: 26.9g
- Fiber: 4.1g
- Cholesterol: 49mg
- Iron: 1.7mg
- Sodium: 705mg
- Calcium: 53mg
- 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
- 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.
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