Servings: Yields 4 servings about 1 ¼ cup each 300 calories

3 (6-ounce) skinless, boneless chicken breast halves, trimmed 3 (6-ounce) skinless, boneless chicken breast halves, trimmed
1 teaspoon salt, divided 1 teaspoon salt, divided
1/2 teaspoon black pepper, divided ½ teaspoon black pepper, divided
Cooking spray Cooking spray
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon grated lemon rind 1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
1 1/2 cups pitted, coarsely chopped nectarines 1 ½ cups pitted, coarsely chopped nectarines
1 cup cooked brown rice, cooled 1 cup cooked brown rice, cooled
1 cup coarsely chopped pitted cherries 1 cup coarsely chopped pitted cherries
1/2 cup sliced green onions ½ cup sliced green onions
1/4 cup dry-roasted almonds, chopped ¼ cup dry-roasted almonds, chopped
3 tablespoons torn mint 3 tablespoons torn mint

1. Preheat grill to medium-high heat.
2. Sprinkle both sides of chicken evenly with ½ teaspoon salt and ¼ 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.