Rosemary Chicken and Peach Salad
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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!
reasons to make rosemary chicken peach salad
- Summertime goodness, perfect for entertaining
- Great for summer cookouts, potlucks, picnics or speedy weeknight dinners
- Easy make-ahead recipe (for both the dressing and the chicken)
- Can be served as a main dish, side dish or appetizer
- Flexible recipe using chicken breasts or thighs, or swapping out for your favorite summer fruits
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
- Add some crunch. Add some pine nuts, sunflower seeds, chopped pecans or slivered almonds for an added crunch.
- Swap out the protein. Swap out the chicken for sauteed shrimp or any other protein to your liking.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to slicing and serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Add the dressing just before serving. No one likes a soggy, wilted salad. To maintain crispness and freshness, toss the dressing right before serving.
Tools For This Recipe
Large cast iron skillet
Rosemary Chicken and Peach Salad: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! The chicken can be marinated at least 2 hours ahead of time.
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and whisking well before using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
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
Equipment
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 cast iron 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.
Video
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