Grilled Nectarine and Butter Lettuce Salad with Bacon and Pistachios

Makes 24 servings

Spicy Nectarine Dressing

4 large yellow nectarines, peeled and pitted
3/4 cup extra-virgin olive oil
3/4 cup sherry or champagne vinegar
1/2 cups honey
2 tsp salt
1 tsp cayenne pepper


18 large, firm, ripe California nectarines, pitted 
Olive or vegetable oil
16 boneless skinless chicken breasts, (about 9 lbs), flattened slightly
32 cups (4.5 lbs) washed and torn butter lettuce, lightly packed
1 1/3 cups (6 oz) shelled pistachios
24 strips (about 2 lbs) crisp, cooked bacon
8 green onions, sliced


Combine all the dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve.

For the salad, cut each nectarine into 8 slices. Toss with oil in a perforated pan on a grill over medium-high heat and cook for a few minutes on each side to lightly brown.

Season the chicken with salt and pepper; grill for about 5 minutes on each side or until cooked through. Let cool in the fridge.

For each serving: Toss 1 1/2 cups lettuce, about 2 tsp pistachios, 1 strip crumbled bacon, 1 Tbsp green onion, adn about 2 Tbsp of dressing in a large salad bowl.

Arrange on a salad plate. Cut the chicken into bite-size strips adn fan 6 ounces over the lettuce. Arrange 6 grilled nectarine slices on top. 

Drizzle with more dressing, if desired.

Nutritional Analysis per serving: Calories: 340, Fat: 19g, Saturated Fat: 4 g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 440mg, Carbohydrates: 19g, Fiber: 3g, Sugars: 13g, Protein: 24g, Vitamin A: 20%, Vitamin C: 20%, Calcium: 4%, Iron: 10%

Recipe originally created by the California Tree Fruit Agreement