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Rosemary Chicken and Peach Salad
5 from 84 votes

Rosemary Chicken and Peach Salad

Rosemary Chicken and Peach Salad mixes marinated grilled chicken thighs with fresh summer ingredients like peaches, corn, avocado, and romaine. A creamy balsamic dressing seasoned with honey and herbs ties the dish together, offering a balance of smoky, savory, sweet, and tangy flavors in a fulfilling salad.

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

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to taste.
  2. 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.
  3. Preheat grill to medium heat.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately.
For the creamy balsamic dressing
  1. In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to taste.