Rosemary Chicken and Peach Salad

Rosemary Chicken Peach Salad - Sliced ​​peach, grilled rosemary thyme chicken, charred corn on the cob, and crispy bacon with the creamiest balsamic dressing!

Peach slices, grilled rosemary thyme chicken, charred corn on the cob and crispy bacon with the creamiest balsamic dressing!

Rosemary Chicken Peach Salad - Sliced ​​peach, grilled rosemary thyme chicken, charred corn on the cob, and crispy bacon with the creamiest balsamic dressing!

It’s really very hard for me to classify this as one Summer salad. Because why on earth do we have to wait 3 seasons just to have this salad?

It’s too good! With the fresh peach slices, rosemary thyme chicken grilled to perfection (in the most heavenly marinade), charred corn on the kernel (which is easy to grill with your chicken!), crispy bacon bits, and the creamiest balsamic vinaigrette—no way, Jose. We do this all year round.

Although it would be difficult to get peaches in the middle of winter as they basically disappear after August.

Well I guess that just means we’ll be making this every day until those peaches leave us this summer!

  • 3 tablespoon low-sodium soy sauce
  • 3 tablespoon olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 3 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper, taste
  • lb boneless, skinless chicken thighs
  • 2 ears of corn
  • 6 slices bacon, cut into thirds
  • 1 head Romaine, roughly chopped
  • 2 peaches, cut
  • 1 avocado, halved, cored, peeled and sliced
  • ½ small red onion, thinly sliced

For the creamy balsamic dressing

  • ½ Cup mayonnaise
  • tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, taste
  • In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil, and 1-2 tablespoons water; season with salt and pepper; put aside.

  • In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme, and garlic; season with salt and pepper.

  • In a Ziploc bag or large gallon-sized bowl, combine the 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. Add the chicken and corn to the grill and cook, turning occasionally, until the chicken is fully cooked through and has reached an internal temperature of 165 degrees F and the corn is charred and tender, about 10 minutes; allow to cool before slicing the corn kernels from the cobs.

  • Heat a large skillet over medium-high heat. Add bacon and sauté until brown and crispy, about 6-8 minutes. Drain excess fat; Place bacon on a plate lined with kitchen paper.

  • For the salad, place the romaine lettuce in a large bowl; Top with chicken, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing over the salad and toss gently.

  • Serve immediately.

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