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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat grill to medium-high heat.
  2. 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. 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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