Mommy Hates Cooking

Stone Fruit Salad with Cooking Light

stone fruit salad

Throughout my pregnancy salads were very rare on my menu!  Why?  I’m not sure!  When I was pregnant with my son I ate salads frequently because they were both a great way to get protein plus perfect for my gestational diabetes.  This time around while I was pregnant with my daughter, I had serious morning sickness.

I started the pregnancy taking both Zofran and Phenergan, luckily I was able to stop taking the Zofran but I ended up taking Phenergan right up until I gave birth!  Now…what does this have to do with salad?  I really did not have an appetite for salad.  I forced it down a few times but aside from that I just did not want any salad!

Now, after the baby I have been craving delicious, protein packed salads!  I have several that are coming up on the blog in the next month as I am trying different salads for lunch during the week.  I love how easy salads are to whip up for lunch with just about anything I find in the fridge.  They are perfect as I try to loose weight plus a good way to get in some additional protein.

stone fruit salad

I adapted this salad from Cooking Light.  The adaption included taking out the rice; however, I just had rice a few too many times that week and was not up for it again so that would likely make a good addition to the salad.  I also used the fruit that I had on hand.

My favorite part of this salad?  The dressing, it was light and bursting with flavor!

I served this salad along side half a sandwich making it a great lunch or dinner.

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Stone Fruit Salad

Ingredients:

  • 3 Large Chicken Breast
  • Salt/Pepper/Cooking Spray (Needed if you will be grilling the chicken)
  • 2 Tbsp Olive Oil
  • 1 Tsp Grated Lemon Rind
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tsp Dijon Mustard
  • 1 1/2 Cups Nectarines, Pitted and Sliced
  • 1 Cup Cooked Brown Rice
  • Grapes
  • 1/2 Cup Sliced Green Onions
  • 1/4 Cup Dry Roasted Chopped Almonds (Optional)
  • 3 Tbsp Torn Mint (Optional)

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. 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.

 

Note: You can also use pre-cooked grilled chicken or chicken strips for this salad.

Recipe Source:  Cooking Light

 

Enjoy!

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Disclosure:  I am a partner with Cooking Light; however, all thoughts and opinions are my own.

   

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