This is definitely a great choice for do-ahead summer entertaining when nectarines are at their peak of flavor. In the winter, you can substitute oranges.
For the chicken:
1 tablespoon olive oil 16 ounces boneless, skinless chicken breasts
Dash of freshly ground black pepper
For the vinaigrette:
¼ cup fresh orange juice
2 tablespoons olive 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
Dash of Kosher salt, or to taste
¼ cup coarsely chopped fresh cilantro (do not substitute dried coriander)
To complete the recipe:
2 nectarines, seeded and cut into slices
1/4 cup very thin red onion slices
1/2 cup roasted, salted cashews
1/2 cup coarsely crumbled feta or blue cheese
4 cups baby salad spinach
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 long slivers. Refrigerate to cool.
Whisk the dressing ingredients in the bottom of a large salad bowl. Add the salad ingredients and toss until well coated (except for chicken and cashews)
To assemble the servings, arrange salad on 4 large salad plates or in large, shallow bowls. Top each with a mound of the salad mixture, top with a few slivers of chicken, sprinkle some cashews, garnish and serve!
The vinaigrette will keep for up to 2 days in a tightly closed container in the refrigerator. Early the day it is to be served, the chicken may be grilled and refrigerated.