Categories: Pasta

Ingredients

• 1 (6-ounce) skinless, boneless chicken breast halves, trimmed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1 tablespoons olive oil
• 1/2 teaspoon grated lemon rind
• 1 tablespoons fresh lemon juice
• 1 teaspoons Dijon mustard
• 3/4 cups pitted, coarsely chopped nectarines
• 1/2 cup cooked brown rice, cooled
• 1/2 cup coarsely chopped pitted cherries
• 1/4 cup sliced green onions
• 1/8 cup dry-roasted almonds, chopped
• 1 1/2 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.

3. 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.

4. 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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