Stone Fruit Chicken-Rice Salad

recipe courtesy Cooking Light

serve on a bed of spinach and arugula for added flavor and texture

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

fresh spinach and arugula (optional)

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.  Serves 4.

* Note:  I originally misread the recipe and bought dried cherries instead of fresh cherries.  However, it was still a delicious substitution and the sweet cherries paired well with the salty almonds.