Stone Fruit Chicken-Rice Salad

Stone Fruit Chicken-Rice Salad



  • 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


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