Blackened Chicken and Nectarine Salad Courtesy Of: California Tree Fruit Agreement Blackened Chicken and Nectarine Salad Serves 24 15 mL or 1 Tbsp Dried oregano leaves 15 mL or 1 Tbsp Onion powder 15 mL or 1 Tbsp White pepper 15 mL or 1 Tbsp Garlic powder 15 mL or 1 Tbsp Ground red pepper 15 mL or 1 Tbsp Coarsely ground black pepper 24 (125 g or 5 oz) breasts Skinless, boneless chicken breasts 13 L or 3 gallons Mixed green salad 1.5 L or 6 cups Sweet red and reen peppers, diced 1.5 L or 6 cups Nectarines, pitted and diced 96 slices Nectarines, sliced for garnish Balsamic Vinaigrette Dressing 250 mL or 1 cup Cider vinegar 250 mL or 1 cup Balsamic vinegar 50 mL or 1/ 4 cup Fresh lemon juice 175 mL or 3/4 cup Granulated sugar to taste Salt and pepper 1 L or 4 cups Olive oil Combine first 6 seasonings ingredients; mix well. Rub chicken on all sides with mixture. Cook 3 minutes on each side, or until no pink remains, on very hot grill or in heavy fry pan. Keep warm.

Combine dressing, salad greens, sweet peppers and diced nectarines in bowl; toss well. Divide mixture evenly among 24 individual plates. Place 1 chicken breast half and arrange 4 nectarine slices decoratively on each plate.

Balsamic Viniagrette Dressing

In mixing bowl combine 250 mL (one cup) cider vinegar and 250 mL(one cup) Balsamic vinegar with 50 mL (1/4 cup) fresh lemon juice, 175 mL (3/4 cup) granulated sugar, salt and pepper to taste. Whisk to blend well.

Add 1 L (4 cups) olive oil and whisk until emulsified. Use immediately or let stand for several hours to blend flavours.