Chef Salad with Nectarine

As peaches and nectarines come into season, remember they're not just for desert.  Their fresh, juicy sweetness complements the edge of mint and zing of cayenne in this crispy, cold and refreshing main course salad.  Its hot.  Keep the oven off.
1 lb cooked chicken, shredded
4 ripe nectarines, peeled, pitted and sliced
1 cucumber, sliced
1/2 red onion, peeled and sliced
1 fresh ripe tomato, cut into wedges
1/4 cup grated carrot
4 cups mixed salad greens

Dressing:
juice of 1 lemon
1/4 cup olive oil
1/2 tsp Dijon mustard
1/8 tsp red Cayenne pepper
dash salt and freshly ground pepper
1 Tbsp fresh mint, finely chopped

Whisk together the dressing ingredients. Arrange the salad ingredients on four plates. Dress lightly with the dressing, and pass extra dressing on the side.

Serves 4.

Cook's Note:  I always try to keep poached chicken breasts on hand in the freezer for when I really just do not want to turn the stove or oven on.  Maybe not as juicy and light as freshly poached chicken breast, but saves a whole lot of time and sweat when you just want to get that crisp cold salad out onto the patio quickly.