1050. GRILLED NECTARINE and BUTTER LETTUCE SALAD with BACON and PISTACHIOS

makes 6 servings


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

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.


courtesy of: California Tree Fruit Agreement, 975 I Street, P.O. Box 968, Reedley, California 93654-0968, (559) 638-8260