Rosemary Chicken and Peach Salad

Name: Rosemary Chicken and Peach Salad
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 3 tablespoons reduced sodium soy sauce; 3 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme leaves; 3 cloves garlic; Kosher salt and freshly ground black pepper; 1 ½ pounds boneless, skinless chicken thighs; 2 ears corn; 6 slices Bacon; 1 head romaine; 2 peaches; 1 avocado; ½ small red onion; 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

User Reviews

5.0

84 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
Servings
4 servings
Course
Salad
Cuisine
American, International

Rosemary Chicken and Peach Salad

Iris Warren

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Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!

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Ingredients

Servings

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

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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 cast iron 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.