Stone Fruit Chicken-Rice Salad

By courtneyepowell

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

Details

Servings 4

Preparation

Step 1

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.