Grilled California Nectarine and Butter Lettuce Salad with Bacon and Pistachios

Grilled nectarine and chicken breast are tossed with a nectarine dressing, pistachio nuts and bacon in this flavorful and lively salad.

Ingredients

• 1 California nectarine, peeled and pitted
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry or champagne vinegar
• 2 tablespoons honey
• 0.5 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 2 each California nectarine, pitted
• 4 each boneless skinless chicken breasts, flattened slightly
• 1 pinch salt and pepper to taste
• 8 cups washed and torn butter lettuce, lightly packed
• 0.3333333333333333 cup shelled pistachios
• 6 strips crisp, cooked bacon, crumbled
• 2 medium (4-1/8" long)s green onions, sliced

Steps

1. Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. 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 strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.