Description
A recipe for Grilled California Nectarine and Butter Lettuce Salad

Ingredients

• Spicy nectarine dressing
  
• 1 California nectarine, peeled and pitted
  
• 3 tablespoons extra-virgin olive oil
  
• 3 tablespoons sherry or champagne vinegar
  
• 2 tablespoons honey
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon cayenne pepper
  
• Salad
  
• 2 firm, but ripe, California nectarines, pitted
  
• 4 boneless skinless chicken breasts, flattened slightly
  
• Salt and pepper to taste
  
• 8 cups washed and torn butter lettuce, lightly packed
  
• 1/3 cup shelled pistachios
  
• 6 strips crisp-cooked bacon, crumbled
  
• 2 green onions, sliced

Preparation
Prep time: 15 minutes | Cook time: about 15 minutes | Chill time: 1 hour

For dressing, combine all ingredients in blender or food processor; puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on well-oiled grill over medium-high heat and cook a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook about 5 minutes on each side or until cooked through; cool. Place lettuce in large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines; toss lightly.

Note: For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.

Pair with chilled Mirassou California Sauvignon Blanc

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available