Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.