Description
This Rosemary Chicken and Peach Salad is a vibrant and flavorful dish combining tender grilled chicken marinated with fresh herbs, juicy peaches, crisp bacon, and charred corn. Tossed with a creamy balsamic dressing, this salad offers a perfect balance of savory, sweet, and smoky flavors ideal for a fresh, satisfying meal.
Ingredients
Marinade and Chicken
- 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 1/2 pounds boneless, skinless chicken thighs
Grilled Vegetables and Bacon
- 2 ears corn
- 6 slices bacon (cut into thirds)
Salad Base and Toppings
- 1 head romaine (roughly chopped)
- 2 peaches (sliced)
- 1 avocado (halved, seeded, peeled and sliced)
- 1/2 small red onion (thinly sliced)
Creamy Balsamic Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper (to taste)
- 1-2 tablespoons water
Instructions
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, 2 tablespoons olive oil, honey, chopped rosemary, thyme, and minced garlic. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Marinate the Chicken: Place the chicken thighs in a gallon-size Ziploc bag or large bowl. Pour the marinade over the chicken and ensure it's evenly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, turning occasionally to marinate all sides.
- Preheat the Grill: Preheat your grill to medium heat to prepare for grilling the chicken and corn.
- Grill Chicken and Corn: Remove the chicken from the marinade and discard the excess marinade. Brush the chicken with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the chicken and whole corn ears on the grill. Grill, turning occasionally, for about 10 minutes until the chicken is fully cooked to an internal temperature of 165°F and the corn kernels are charred and tender. Remove from grill and let the corn cool before slicing the kernels off the cobs.
- Cook the Bacon: Heat a large cast iron skillet over medium-high heat. Add the bacon pieces and cook until brown and crispy, about 6-8 minutes. Drain the excess fat and transfer the cooked bacon to a paper towel-lined plate to absorb excess grease.
- Make the Creamy Balsamic Dressing: In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon mustard, dried basil, and 1-2 tablespoons of water to thin the dressing. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, place the roughly chopped romaine lettuce. Top with grilled chicken slices, grilled corn kernels, crispy bacon, sliced peaches, avocado slices, and thinly sliced red onion.
- Toss the Salad: Pour the creamy balsamic dressing over the salad ingredients. Gently toss everything together to combine and evenly coat the salad with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- Marinating the chicken for at least 2 hours allows the flavors to deeply penetrate and results in more tender meat.
- Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
- You can substitute fresh thyme and rosemary with dried herbs if fresh are unavailable; adjust quantities accordingly.
- To make the dressing thinner or thicker, adjust the amount of water to your preferred consistency.
- If fresh peaches are out of season, canned peaches drained can be used as an alternative, though fresh is recommended for optimal flavor.
- Leftovers can be stored separately and combined just before serving to maintain salad freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
