This was a perfect summer evening to try out this new recipe, if you take out the fact that standing in front of the hot grill when it’s 90+ and humid isn’t ideal. WOWZA! Anyway… the version of this salad I made was adapted from this one.

Salad Ingredients:
8 oz. package of bacon (I used Applegate Organics brand)
2-3 breasts of chicken
1/2 cup of barbecue sauce (I used Annie’s brand)
2 cups broccoli slaw
2 nectarines or peaches
5-6 cups of mixed salad greens


  1. Cook bacon however you prefer to cook bacon (microwave, bacon, skillet, etc.) and set aside to cool.
  2. While bacon is cooking place the chicken in a bag or bowl and coat with the barbecue sauce then grill.
  3. While chicken is grilling remove nectarine pit and slice.
  4. When the chicken is nearly cooked (less than 5 minutes remaining), spray a grill basket, toss in the nectarines and grill 1-2 minutes each side.
  5. After chicken is cooked and slightly cooled, slice up the breasts.
  6. Crumble the cooled bacon.
  7. Create salads placing the salad mix in a bowl/s, adding broccoli slaw, then bacon, chicken and nectarines and top with the homemade dressing (see recipe below).

My Homemade Balsamic Vinaigrette Dressing Ingredients:
1/3 cup of olive oil
3 TBS balsamic vinegar
1 TBS dijon mustard



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