Summer Sabbatical is Over

Dear Salt And Pepper Readers/Fans,

I am writing on behalf of my dear mother, Susan. Don't worry. This is still her blog, and she is still the amazingly creative and faithful chef of our home. After experiencing ups and downs of chronic back-pain all summer, she admits, 'It has been difficult finding the energy to blog!' (For those of you who blog, you'll probably understand this...) So, as today is August 29, and the end of the summer is upon us, I decided to jump in here and give the Salt and Pepper Blog a little boost before fall recipes begin!! I also posted some various dishes that I prepared alongside Mom this summer on my blog (see link).

The following recipe combines a lot of fresh ingredients to make for a flavorful and light dinner meal. It converts a typical bland-tasting salad into a juicy, sweet salad. Although we used fresh nectarines, I'm sure that ripe peaches would also taste great. I would imagine that this salad would still be great throughout September. This is probably one of our family's summer favorites.

Grilled Chicken-Nectarine Salad

4 boneless chicken breast halves
4 T lime juice
2 T fresh copped thyme or 2 tsp. dried thyme
1 tsp. plus 1 T Olive oil
1 T pine nuts (toasted in oven)
1/2 Cup fresh raspberries

1 small clove garlic, minced
5 medium nectarines, thinly sliced (about 2 cups)
6 Cups mixed, torn, packed salad greens

Marinate chicken w/ 1 T lime juice, 1 T thyme and 1 tsp. oil. Season with SALT AND PEPPER. Cover and refrigerate 1-4 hours.

Turn on grill/barbeque to medium-high. Grill chicken about 5 minutes per side. Cool & cut diagonal slices.

Whisk 3 T lime juice, 1 T thyme & 1 T oil and garlic in large bowl. Season with SALT AND PEPPER. Place nectarines in small bowl; add 1 T of the dressing.

Add salad greens & toss to coat. Arrange chicken atop greens. Top with nectarines, pine nuts and raspberries.

Serves 4.

Enjoy!!!