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A vibrant salad featuring juicy peach slices, herb-marinated grilled chicken, charred corn, crispy bacon, and a creamy balsamic dressing, perfect for any season.

Ingredients

Scale
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 ears fresh corn
  • 6 slices bacon, cut into thirds
  • 1 head romaine lettuce, roughly chopped
  • 2 ripe peaches, sliced
  • 1 ripe avocado, halved, pitted, peeled, and sliced
  • ½ small red onion, thinly sliced
  • 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
  • 1–2 tablespoons water (to thin, if needed)

Instructions

  1. Whisk together soy sauce, 2 tablespoons olive oil, honey, chopped rosemary, chopped thyme, minced garlic, and salt and pepper to taste.
  2. Place chicken in a large zip-top bag or bowl, add the marinade, toss to coat, and refrigerate at least 2 hours or overnight; turn occasionally.
  3. Drain off the marinade from the chicken before cooking.
  4. Heat grill to medium-high (or warm a cast-iron grill pan).
  5. Brush the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper.
  6. Place the chicken and ears of corn on the grill and cook, turning every few minutes, until chicken reaches 165°F and corn is tender with char marks (about 10 minutes, depending on thickness).
  7. While the chicken cooks, heat a large cast-iron skillet over medium-high and cook the bacon until crispy, about 6–8 minutes; drain on paper towels and set aside.
  8. Let the grilled chicken rest for several minutes, then slice; let the corn cool and cut kernels off the cob.
  9. Whisk together mayonnaise, balsamic vinegar, honey, Dijon mustard, dried basil, and 1–2 tablespoons water until smooth; season with salt and pepper and add more water if needed to thin.
  10. Roughly chop the romaine.
  11. Slice the peaches.
  12. Halve, pit, peel, and slice the avocado, and toss sliced avocado with a splash of lemon or lime juice if desired to prevent browning.
  13. Thinly slice the red onion.
  14. Toss chopped romaine in a large bowl and layer sliced grilled chicken, charred corn kernels, crispy bacon, peach slices, avocado, and red onion.
  15. Drizzle the creamy balsamic dressing over the salad and gently toss; serve immediately.

Notes

If you don’t have an outdoor grill, a cast iron grill pan works well to achieve char marks and smoky flavor., The dressing can be made ahead and kept refrigerated up to 1 week., Marinate chicken from 2 hours up to 24 hours for best flavor., To slow avocado browning, toss slices with lemon or lime juice., You can substitute chicken breasts or seafood like shrimp or salmon for variation., Grill marinated tofu or roast chickpeas and omit bacon for a vegetarian version., Add toasted nuts or seeds for extra crunch if desired.

Nutrition

Find it online: https://margorecipes.com/rosemary-chicken-and-peach-salad/