- 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
- 2 California nectarine, 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
- 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.