Stone Fruit Chicken-Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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