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.
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