Rating: 5 stars
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2012


Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary

48 mins
28 mins
Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

299 calories; fat 11.4g; saturated fat 1.6g; mono fat 7.2g; poly fat 1.9g; protein 23.2g; carbohydrates 26.9g; fiber 4.1g; cholesterol 49mg; iron 1.7mg; sodium 705mg; calcium 53mg.