Food Service Recipes
Grilled California Nectarine and Butter Lettuce Salad with Bacon and Pistachios
- 4 large California nectarines, peeled and pitted
- 3/4 cup extra-virgin olive oil
- 3/4 cup sherry or champagne vinegar
- 1/2 cup honey
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
Salad
- 18 large firm, but ripe, California nectarines, pitted
- Olive or vegetable oil
- 16 boneless skinless chicken breasts(about 9 pounds), flattened slightly
- 32 cups (4 1/2 pounds) washed and torn butter lettuce, lightly packed
- 1 1/3 cups (6 ounces) shelled pistachios
- 24 strips (about 2 pounds) crisp, cooked bacon
- 8 green onions, sliced
Directions
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. Letcool.* For each serving: Toss 1 1/2 cups lettuce, about 2 teaspoons pistachios, 1 strip crumbled bacon, 1 tablespoon green onion, and about 2 tablespoons of the dressing in a large salad bowl. Arrange on a salad plate. Cut chicken into bite-size strips and fan 6 ounces over the lettuce. Arrange 6 grilled nectarine slices on top. Drizzle with more dressing, if desired.
* Dressing, chicken, and fruit may be made ahead and chilled for up to 1 day.
Note: For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.
Nutritional analysis per serving: Calories: 340, Fat: 19g, Saturated Fat: 4g, 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%
Makes 24 servings
