Grilled Nectarine and Butter Lettuce Salad with Bacon and Pistachios

Yield:
6 servings

Preparation Time:
15 min; Cook Time: 15 min; Chill Time: 1 hour

In this recipe, the dressing, chicken and fruit may be prepared a day ahead and chilled in separate containers for up to one day. Just toss the ingredients together right before serving!

Ingredients:

  1. Dressing:
  2. 3 Tablespoons extra virgin olive oil
  3. 3 Tablespoons sherry or champagne vinegar
  4. 2 Tablespoons honey
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon cayenne pepper
  8. 2 California nectarines, peeled, pitted and cut into 8 slices
  9. 4 boneless skinless chicken breast halves, slightly flattened*
  10. Salt to taste
  11. Pepper to taste
  12. 8 cups butter lettuce, washed and torn, lightly packed
  13. 1/3 cup shelled pistachios
  14. 6 strips crisp, cooked bacon, crumbled
  15. 2 green onions, sliced
  16. 1 California nectarine, peeled and pitted
Directions:

Dressing:
Combine 1 nectarine, olive oil, sherry, honey, salt and cayenne pepper in a blender or food processor and puree until smooth. Cover and chill until ready to serve.

Place a well oiled grill rack over medium high heat and cook nectarine slices for a few minutes on each side until light brown in color. Remove from heat and set aside.

Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.

Place lettuce in a large salad bowl.

Cut chicken into bite size pieces and add to the salad with along with the pistachios, bacon and green onion.

Add dressing and toss to coat.

Add grilled nectarines and lightly toss again.

*For spicier flavor, sprinkle chicken lightly with cayenne pepper before cooking.

Courtesy of California Treefruit Agreement


TDS 3