Grilled California Nectarine and Butter Lettuce Salad with Bacon and Pistachios

Details

Ingredients

• 1 California 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
• 2 each California nectarine, pitted
• 4 each boneless skinless chicken breasts, flattened slightly
• 1 pinch 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 medium (4-1/8" long)s green onions, sliced