Pre-cook the chicken and the bacon ahead of time and set aside.
Heat the grill and reduce to low.
Drizzle the sliced nectarine pieces with 1 tsp olive oil and place on the grill, not over direct flame for 3 minutes, then flip each piece and grill 2 more minutes. (each piece should be warmed and slightly soft with grill lines, but not overcooked so they are falling apart, keep a close eye on them as they are grilling!)
While the nectarine is grilling prepare the salad.
Add the romaine to a large bowl, top with the diced avocado, sliced tomato, chopped chicken, crumbled bacon, and once grilled, the nectarine pieces.
Whisk the dressing ingredients vigorously in a small bowl and drizzle over the salad.
Divide the salad between two bowls/plates and enjoy!