Chicken and Nectarine Salad with Basil Aioli

389-cluck04-00.jpg

389-cluck04-000.jpg

YIELD: 12 servings

11/2 cups slivered almonds
2/3 cup pecan halves
12 each boneless, skinless, single chicken breasts
as needed olive oil
as needed salt and pepper
12 each nectarines
2 each lemons
2 medium shallots, finely-chopped

FOR THE BASIL AIOLI:
1 cup mayonnaise
1/4 cup fresh basil, chopped
1/4 cup freshly-squeezed lemon juice
4 tsps. gingerroot, grated
as needed salt and white pepper

1. Preheat oven to 350°F. Spread almonds on one end of baking sheet and pecans on the other end. Toast in oven for 5 to 7 minutes, or until lightly browned and fragrant. When cool, separate pecans and chop.
2. Brush chicken breasts lightly with olive oil and season generously with salt and pepper. Place on lightly oiled baking sheet and bake in 350°F oven for 25 minutes or until done.
3. Cut nectarines into 3/4-in. cubes. Place in bowl and squeeze juice of 1 lemon over. Add shallots, almonds and chopped pecans; mix.
4. FOR BASIL AIOLI: Pulse mayonnaise, basil, 1/4 cup lemon juice and gingerroot together in food processor until smooth. Set aside.
5. Cool and cut cooked chicken into 3/4-in. cubes. Add to bowl with nectarine mixture. Stir in basil aioli and toss to combine. Season generously with salt, white pepper and additional lemon juice.
6. Serve warm or chilled on a bed of butter lettuce leaves. Garnish with whole basil leaves.

Recipe and photo from California Tree Fruit Agreement.