Makes 4 servings
This is definitely a great choice for do-ahead entertaining now when nectarines are at their peak of flavor. In the winter, you can substitute oranges.
For the chicken
1 tablespoon canola oil
16 ounces boneless, skinless chicken breasts
Dash of freshly ground black pepper
For the vinaigrette
¼ cup fresh orange juice
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ teaspoon hot pepper sauce, or to taste
Dash of freshly ground pepper, or to taste
¼ cup coarsely chopped fresh cilantro (do not substitute dried coriander)
To complete the recipe
2 nectarines, seeded and cut into ½-inch cubes
1 red bell pepper, cut into ½-inch squares
2 scallions, chopped
½ cup roasted, salted cashews
8 cups shredded romaine lettuce (1 medium-size head)
Freshly ground pepper and sprigs of fresh cilantro for garnish
Prepare the grill and brush the chicken with the oil. Grill for about 5 minutes on each side, or until the chicken is lightly browned and thoroughly cooked.
Transfer the chicken to a plate and sprinkle with pepper; cut into 1-inch squares. Refrigerate to cool.
Meanwhile, in a small bowl or measuring cup, whisk together the vinaigrette ingredients, except the cilantro. Stir in the cilantro. Taste and adjust the seasoning. Set aside.