Preparation / Directions:
1. Place chicken in shallow dish, Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme, and 1 teaspoon olive oil. Season with salt and pepper. Turn to coat.. Cover and refrigerate from 1 to 4 hours.
2. Prepare barbecue, medium high heat, or heat large nonstick skillet over medium high heat. Grill or saute chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices.
3. Whisk 3 tablespoons lime juice, 1 tablespoon thyme, 1 tablespoon oil, and garlic in large bowl. Season with salt and pepper. Place nectarine slice in small bowl; add 1 tablespoon dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.
4. Divide salad greens equally among 4 plates. Arrange sliced chicken, pecans, and blue cheese on top. Top with nectarines.
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