Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!
5 stars (27 ratings)
Ingredients
3tablespoonsreduced sodium soy sauce
3tablespoonsolive oil, divided
1tablespoonhoney
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh thyme leaves
3clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
1 ½poundsboneless, skinless chicken thighs
2earscorn
6slicesbacon, cut into thirds
1headromaine, roughly chopped
2peaches, sliced
1avocado, halved, seeded, peeled and sliced
½small red onion, thinly sliced
for the creamy balsamic dressing
½cupmayonnaise
1 ½tablespoonsbalsamic vinegar
1tablespoonhoney
1teaspoonDijon mustard
1teaspoondried 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.