I definitely don't want anything heavy for lunch. Here is a sweet little salad I made for dinner the other night using the fruit from the farmer's market. It is from this month's Cooking Light Magazine. Perfect for these sweltering days!
Stone Fruit Chicken-Rice Salad
3 (6 oz) skinless chicken breast halves
(Or left over chicken or rotisserie chicken from the store)
1 tsp salt, divided
1/2 tsp black pepper divided
2 Tbsp Olive Oil
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
1 1/2 cups pitted, coarsely chopped nectarines
1 cup coarsely chopped pitted cherries
1 cup cooked brown rice, cooled
(I used some basmati rice that I had leftover from another meal)
1/2 cup sliced green onions
1/4 cup dry-roasted almonds, chopped
Mixed Spring Greens
3 Tbsp torn mint
1. Preheat grill to medium-high heat.
2. Sprinkle both sides of chicken evenly with 1/2 tsp salt and 1/4 tsp 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. (I used some leftover chicken breasts. If I am grilling for one dinner, I always make more for lunches or dinners later in the week.)
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.
(I added in a couple of handfuls of mixed spring greens - maybe 2 cups per serving and tossed it in too.)
The lemon and mint gave it such a refreshing taste and kept the sweetness of the nectarines and cherries from overwhelming. The chicken and the almonds made it a filling and satisfying dinner salad.
Enjoy! What are you feasting on for these HOT summer days?