Rosemary Chicken and Peach Salad
User Reviews
5
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Prep Time
2 hrs 15 mins
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Cook Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Salad
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Cuisine
American, International
Rosemary Chicken and Peach Salad
Description
This salad begins by marinating boneless skinless chicken thighs in a mixture of soy sauce, olive oil, honey, fresh rosemary, thyme, and garlic, seasoned with salt and pepper. The marinated chicken and fresh corn cobs are grilled until cooked through, imparting a smoky char. Corn kernels are removed from the cobs after cooling.
Meanwhile, bacon is crisped in a skillet and drained. The salad assembles by layering chopped romaine lettuce with sliced peaches, avocado, red onion, grilled chicken, corn kernels, and crispy bacon. It is served with a creamy balsamic dressing combining mayonnaise, balsamic vinegar, honey, Dijon mustard, dried basil, and seasoning.
The combination showcases contrast between juicy peaches and smoky meats, with the creamy herb dressing adding moistness. This salad can be a satisfying main course during warmer months or as a fresh option alongside other dishes.
Ingredients
- 3 tablespoons soy sauce reduced sodium
- 3 tablespoons olive oil divided
- 1 tablespoon honey
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh leaves
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds chicken thighs boneless, skinless
- 2 ears corn
- 6 lices Bacon cut into thirds
- 1 head romaine lettuce roughly chopped
- 2 peaches sliced
- 1 avocado halved, seeded, peeled and sliced
- ½ red onion thinly sliced, small
for the creamy balsamic dressing
- ½ cup mayonnaise
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
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.
User Reviews
Overall Rating
5
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