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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1California nectarine, peeled and pitted
- 3tablespoons extra-virgin olive oil
- 3tablespoons sherry or champagne vinegar
- 2tablespoons honey
- ½teaspoon salt
- ½teaspoon cayenne pepper
- 2each California nectarine, pitted
- 4each boneless skinless chicken breasts, flattened slightly
- 1pinch salt and pepper to taste
- 8cups washed and torn butter lettuce, lightly packed
- ⅓cup shelled pistachios
- 6strips crisp, cooked bacon, crumbled
- 2medium (4-1/8" long)s green onions, sliced
Instructions
Step 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.