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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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.
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!
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.
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.
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.
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!