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Chicken and Nectarine Salad

INGREDIENTS:3/4 cup slivered almonds
1/3 cup pecan halves
6 single, boneless, skinless chicken breasts
as needed, olive oil
to taste, salt and pepper
6 fresh ripe California nectarines
1 fresh lemon
1 medium shallot finely chopped

Basil Aioli:
½ cup mayonnaise
2 Tbsp. chopped fresh basil leaves
2 Tbsp. fresh lemon juice
2 tsp. gingerroot, grated
to taste, salt and white pepper DIRECTIONS:Preheat oven to 350°F. Spread almonds on one end of baking sheet and pecans, well-separated, on the other end. Toast in oven at 350°F for 5-7 minutes, or until lightly browned and fragrant. When cool enough to handle, separate pecans and chop. Brush chicken breasts lightly with olive oil and season generously with salt and pepper. Place on lightly oiled baking sheet and bake for 25 minutes or until done. While chicken is cooking, cut nectarines into 3/4-inch cubes. Place in medium-sized bowl and squeeze juice of half a lemon over them. Then, add shallot, almonds and chopped pecans. Mix.

For basil aioli:
Pulse mayonnaise, basil, lemon juice and gingerroot together in food processor or with small immersion blender until smooth. Set aside. Cool and cut cooked chicken into 3/4-inch cubes. Add to bowl with nectarine mixture. Stir in basil aioli. Toss to combine. Season generously with salt, white pepper and additional lemon juice. Serve warm, at room temperature, or chilled on a bed of butter lettuce leaves. Garnish with a whole basil leaf. SERVINGS:6 servings From:Chef Loren Lee, The Guest House, Waco, Texas PHOTO CREDIT:Photo Credit: CALIFORNIA TREE FRUIT AGREEMENT