Stone Fruit Chicken-Rice Salad

12 Reviews
ADD YOUR REVIEW
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)
By Julianna Grimes
August 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 299
  • Fat 11.4g
  • Satfat 1.6g
  • Monofat 7.2g
  • Polyfat 1.9g
  • Protein 23.2g
  • Carbohydrate 26.9g
  • Fiber 4.1g
  • Cholesterol 49mg
  • Iron 1.7mg
  • Sodium 705mg
  • Calcium 53mg

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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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Ratings & Reviews

htrevo's Review

anneoneill
January 20, 2014
Loved it! Light, filling and absolutely delicious! The perfect summer night dinner!

EllenDeller's Review

ChefAmandaLynn
July 19, 2013
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.

dcmennealy's Review

htrevo
August 24, 2012
N/A

Namaste's Review

dcmennealy
August 14, 2012
This was excellent and I can't wait to make it again. I used Texmati brown rice, which I cooked in chicken broth, and the market was out of regular nectarines so I used white ones. I accidentally forgot the mint and may leave that out next time as well, since this was perfect. Thanks for a great recipe!

ChefAmandaLynn's Review

SuZQCooks
August 11, 2012
Very quick to make, I was worried there would not be enough flavor in the dressing, but the fruit added lots of sweetness/flavor. Made sure not to overcook the rice and chilled it in the freezer for a few minutes. The leftovers were even better the next day.

Nik2004's Review

erikisst
August 08, 2012
Easy to make and delicious!

beachgalny's Review

sueinmi
August 04, 2012
We made this salad this week. It was divine!!! Pretty easy (I used frozen brown rice to cut down on cooking time and a cherry pitter to help with preparing the cherries), and very low in calories, but delicious and packed with protein. YUM! Most recipes like this seem to let me down in flavor, but this one was complex, delicious, and fantastic. Definite addition to my "must-make-again" file.

erikisst's Review

Nik2004
August 01, 2012
A really refreshing and light meal! It was so easy to make and absolutely tasty. I forgot to add the mint but didn't miss it at all. I didn't have chicken breasts on hand but had some rotisserie chicken stashed in the freezer. Worked beautifully! Ate leftovers the next day for lunch - liked the rice cold in the salad better than warm. Added more texture cold. Will be making again before these fruits are out of season.

SuZQCooks's Review

Namaste
July 24, 2012
This was delicious with a great combination of flavors. 3 of my 4 kids (ages 7-12) loved it. Followed the recipe almost exactly and served it on top of fresh spinach. We had whole wheat bread dipped in olive oil & balsamic vinegar along side and thought it was a great combo!

sueinmi's Review

annbates
July 24, 2012
Everyone absolutely loved this recipe. Didn't have the greens and added more rice and less chicken. Very tasty and not heavy..perfect for a summer meal!