Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette
Adapted from: https://www.halfbakedharvest.com/rosemary-chicken-caramelized-corn-and-peach-salad/
Ingredients
- 1 1/2 pounds boneless skinless chicken tenders ((or breast cut into 1 inch thick pieces))
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- kosher salt and pepper
- 1 small shallot, chopped
- 4 ears corn kernels, removed from cob
- 1 pinch crushed red pepper flakes
- 6 cups mixed salad greens
- 1 handful fresh basil, roughly torn
- 1-2 peaches, sliced
- 1/3 cup crumbled goat cheese, feta, or blue cheese
- 1 avocado, sliced
- 4 slices thick cut bacon, chopped
- 2 tablespoons champagne vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- kosher salt and pepper
Instructions
Salad:
- In a medium bowl, toss together the chicken, 1 tablespoon each of olive oil and rosemary, and a pinch each of salt and pepper.
- Heat a large skillet over medium high heat. Add the chicken and sear 3-5 minutes per side until the chicken is golden and cooked through. Remove from the skillet.
- To the same skillet, add the remaining tablespoon of olive oil. When the oil shimmers, add the shallot and cook 1 minute until fragrant.
- Add the corn, a pinch of crushed red pepper flakes, and season with salt and pepper.
- Cook 5-8 minutes or until the corn has browned lightly and caramelized. Remove from the heat.
- In a large salad bowl, combine the greens, basil, peaches, chicken, and corn.
- If using, sprinkle on the cheese.
- Spoon the bacon vinaigrette overtop (recipe follows), gently tossing to combine.
- Finish with avocado. Enjoy!
Hot Bacon Vinaigrette:
- Heat a large skillet over medium high heat and cook the bacon until crisp.
- Drain off all but 1 tablespoon of bacon grease.
- To the bacon in the skillet, add the vinegar, olive oil, honey, and a pinch each of red pepper, salt, and pepper.
- Drizzle the warm vinaigrette over the salad.