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.
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.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Disclosure: I am a partner with Cooking Light; however, all thoughts and opinions are my own.
Stone Fruit Salad
- 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
- 1/2 Cup Sliced Green Onions
- 1/4 Cup Dry Roasted Chopped Almonds Optional
- 3 Tbsp Torn Mint Optional
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.