Prunier's Market Recipes
https://2098.shurfinestores.com/Recipes/Detail/7414/
Grilled Nectarine and Butter Lettuce Salad with Bacon and Pistachios
In this recipe, the dressing, chicken and fruit may be prepared a day ahead and chilled in separate containers for up to one day. Just toss the ingredients together right before serving!
Yield: 6 servings
Preparation Time: 15 min; Cook Time: 15 min; Chill Time: 1 hour
Ingredients
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Dressing:
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| 1 |
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California nectarine, peeled and pitted
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| 3 |
Tablespoons |
extra virgin olive oil
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| 3 |
Tablespoons |
sherry or champagne vinegar
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| 2 |
Tablespoons |
honey
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| 1/2 |
teaspoon |
salt
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| 1/2 |
teaspoon |
cayenne pepper
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| 2 |
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California nectarines, peeled, pitted and cut into 8 slices
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| 4 |
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boneless skinless chicken breast halves, slightly flattened*
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Salt to taste
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Pepper to taste
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| 8 |
cups |
butter lettuce, washed and torn, lightly packed
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| 1/3 |
cup |
shelled pistachios
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| 6 |
strips |
crisp, cooked bacon, crumbled
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| 2 |
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green onions, sliced
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Directions:
Dressing:
Combine 1 nectarine, olive oil, sherry, honey, salt and cayenne pepper in a blender or food processor and puree until smooth. Cover and chill until ready to serve.
Place a well oiled grill rack over medium high heat and cook nectarine slices for a few minutes on each side until light brown in color. Remove from heat and set aside.
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 pieces and add to the salad with along with the pistachios, bacon and green onion.
Add dressing and toss to coat.
Add grilled nectarines and lightly toss again.
*For spicier flavor, sprinkle chicken lightly with cayenne pepper before cooking.
Courtesy of California Treefruit Agreement
Please note that some ingredients and brands may not be available in every store.
Prunier's Market Recipes
https://2098.shurfinestores.com/Recipes/Detail/7414/