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Grilled Nectarine and Butter Lettuce Salad with Bacon and PistachiosYield: 6 ServingsCook/Prep Time: 30 to 60 minutes |
How To Make
Yield: 6 Servings
Cook/Prep Time: 30 to 60 minutes
Ingredients
Spicy Nectarine Dressing
- 1 large yellow nectarine, peeled and pitted
- 3 tablespoons extra virgin olive oil
- 3 tablespoons sherry or champagne vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
Salad
- 2 large firm, but ripe, nectarines, pitted
- 4 boneless skinless chicken breasts, flattened slightly
- Salt and pepper to taste
- 8 cups washed and torn butter lettuce, lightly packed
- ⅓ cup shelled pistachios
- 6 strips crisp-cooked bacon, crumbled
- 2 green onions, sliced
Directions
Spicy Nectarine Dressing
- Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve.
Salad
- 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 char.
- 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.
Recipe Notes
*Dressing, chicken and fruit may be made ahead and chilled for up to 1 day at this point.
Note: For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.
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