Rosemary Chicken and Peach Salad
Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!
It’s really really hard for me to classify this as a summer salad. Because why in the world do we have to wait 3 seasons just to have this salad?
It’s too good! With the fresh peach slices, perfectly grilled rosemary-thyme chicken (in the most heavenly marinade), charred corn kernels (that you can easily grill with your chicken!), crisp bacon bits, and the creamiest balsamic vinaigrette – no way, Jose. We are making this all year long.
Although, it would be difficult to get some peaches in the dead of winter as they basically disappear after August.
Well, I guess that just means we’ll be making this every single day until those peaches leave us this summer!
Rosemary Chicken and Peach Salad
Ingredients
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 2 ears corn
- 6 slices bacon, cut into thirds
- 1 head romaine, roughly chopped
- 2 peaches, sliced
- 1 avocado, halved, seeded, peeled and sliced
- ½ small red onion, thinly sliced
for the creamy balsamic dressing
- ½ cup mayonnaise
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to taste.
- In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing on top of the salad and gently toss to combine.
- Serve immediately.
For the creamy balsamic dressing
- In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to taste.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
So delicious. I needed this to be a quick after sports practice meal, so we used a rotisserie chicken in place of the thighs. One day, I will make this properly, but it was still so so good. Nectarines in place of the peaches for us, and wow! Kids asked to have it again the next night!
I love this salad and I even like to make the chicken from it when I can’t get peaches – I use it for salads with other toppings! I was wondering if the chicken could be frozen in its marinade or if it would be better to grill it up and then freeze it. I’m having a baby in February and I’m making a plan to stock my freezer!
This salad was AMAZING! Even my kids loved it. Couldn’t find decent peaches, so subbed honey crisp apples (delish!). The chicken marinade and dressing are worth saving on their own.
So this was seriously delicious! I happened to have some very ripe peaches that were perfect for this salad! The dressing was delicious! My husband loved it and so did I and I’m planning on making again this week.
The flavors just really come together. Of course I tried to make a beautiful presentation with everything separated like the way you have on your website but The best way to eat it is just look at how pretty it is and then mix it all together so that every bite has yumminess!
Thanks so much we love this recipe! It’s a great way to use summer vegetables and summer fruit
This was excellent. I prepped all the veg and bacon early and refrigerated it, then just grilled the chicken right before serving. We’ll definitely have this again. Thanks!
I’ve made this several times and it’s always incredible.
I made this salad for a family gathering, doubling the romaine (2 heads), adding gorgonzola, and keeping the other portions the same. I thought it was perfect that way. If one head of romaine, I think the toppings easily would have been too many. The red onion provided a “spicy” aspect, and the peaches took the role of tomatoes texturally from other salads. I would taste the dressing because I thought it was plenty salty without adding any extra. It was a fantastic salad. I skipped dessert, came home with leftover salad, and had a big huge bowl of it in the place of my dessert it was so good.
Fool proof, unusual, and delicious!
So yummy! Even my teenage boys ate and enjoyed this!
Delicious! I’ve been trying new salads for dinner and we’ll be adding this one to the regular rotation. I used oranges this time but looking forward to peaches being in season sooon!
I have made this salad countless times and every single time it is fantastic! My husband, family and friends have all enjoyed it at various get togethers. It is fresh and hearty! The marinade for the chicken is so delicious! Thank you Chungah, everything you post is fantastic 🙂
The photo in this post is literally what inspired me to finally (at age 40) get into grilling, and I bought a portable gas grill and made this last week! It was SOOOOO yummy. Not sure why my dressing turned out brown and yours is white, but still delicious, haha. Thank you for sharing this recipe…I want to try the grilled chicken with strawberries salad next! Love scrolling through your recipes!
There is a white balsamic you could try to make the dressing white.
My husband and I have been enjoying this salad. The marinade makes the chicken SO flavorful! The dressing is really yummy, and we love all the salad components together! This is a keeper! Thank you!
SO DELICIOUS!
So fresh and sweet and tangy – this is definitely going into our regular summer rotation!
Loved this! Added feta to add some extra creaminess. This will be a summer staple for us!
Delicious! My 12-year old inhaled it and went back for seconds!
I made this salad a couple times last season and have not stopped waiting for this peach season to start in order to enjoy it again. I was hesitant about the dressing, but it really was the perfect compliment for the salad. I don’t often leave reviews, but after thinking about it throughout the void between peach seasons, I realized I would be doing this damn delicious salad a disservice if I didn’t!
This salad was super flavorful, delicious and easy to make! Thank you for sharing this wonderful recipe!
A question please
I am going to make this salad tonight but I want to know how you cut the corn off the cob in such nice chunks rather than individual kernels. Does the temperature matter? It just seems like a lot of individual kernels on the plate won’t look as appetizing and would be almost too small scattered on the salad.
Temperature should not really matter here, Charlotte. It really depends on how you cut them off the cob – some should stay in chunks and some should be in individual kernels. 🙂
I love your recipes and I love the way you show them….
This was a little too sweet for me…
Thank you for all of your help with
trying to take care of meals every night.
Like other reviewers, this was so good I felt the need to leave a review for the first time! I plan on making this every week until I can no longer get peaches at the farmer’s market this season. This really was damn delicious!
Amazing! We love hearing that, Emily!