Makes 4 servings

This is definitely a great choice for do-ahead summer 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 (see Tip)
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.

Toss together the chicken, nectarines, bell pepper, scallions, and cashews in a medium bowl. Whisk the vinaigrette, add to the salad, and toss again.

To assemble the servings, arrange beds of the shredded lettuce on each of 4 large salad plates or in large, shallow bowls. Top each with a mound of the salad mixture. Garnish and serve.

Advance preparation

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; if necessary, the salad mixture may also be tossed together. For optimum texture, add the cashews just before assembling the plates and serving.