Makes 4 servings

This is definitely a great choice for do-ahead 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

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.