Cook long grain rice fit according to package directions. Drain and cool. Roast chicken in melted butter until golden brown on all sides. Cool and dice. Peel nectarines and kiwi. Cut nectarines into cubes, kiwi into slices. Mix salad mayonnaise with yogurt. Season. Mix loosely with all ingredients into the long grain rice. Leave to infuse.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!