Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Fresh lemon or lime juice 1/2 sm Head green-leaf lettuce
1/4 c Extra-virgin olive oil 2 sm Cucumbers, peeled and
1/4 c Finely chopped fresh basil -thinly sliced
1/2 ts Sugar 2 lg Ripe nectarines, halved,
1/4 ts Salt -pitted and sliced
1 lb Skinless, boneless chicken 12 Cherry tomatoes,
-breasts Fresh basil sprigs

1. Prepare Vinaigrette: In small bowl, combine lemon juice, oil,
basil, sugar, and salt; set aside.

2. In large skillet, place chicken breasts and add 1 inch water;
cover and heat just to boiling. Turn breasts over; cover and cook
over low heat 5 minutes longer or until cooked through. Cool in broth
until lukewarm-about 10 minutes. Remove chicken to a bowl; save broth
for another use; tear chicken into wide strips,

3. While chicken is still warm, combine it with 1/4 C vinaigrette.
Set aside to cool to room temperature, no longer than 30 nlinuees.

4. Just before serving, divide lettuce among 4 chilled plates; arrange
chicken, cucumbers, nectarines, and cherry tomatoes on lettuce.
Drizzle remaining vinaigrette over salads. Garnish with basil sprigs.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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