This salad was a little more work than the salmon one from last week, but it was still pretty fast to make and really good. I loved the almond coating on the chicken, and I also love nectarines. The dressing is a little tangy for my taste, but it works with the salad overall.

• Almond-Crusted Chicken & Nectarine Salad with Buttermilk-Chive Dressing (Fine Cooking #99, June 2009, p. 76)