Peach slices, grilled rosemary-thyme hen, charred corn kernels and crisp bacon with the creamiest balsamic dressing!
It’s actually actually laborious for me to categorise this as a summer season salad. As a result of why on the planet do now we have to attend 3 seasons simply to have this salad?
It’s too good! With the contemporary peach slices, completely grilled rosemary-thyme hen (in essentially the most heavenly marinade), charred corn kernels (that you may simply grill together with your hen!), crisp bacon bits, and the creamiest balsamic French dressing – no approach, Jose. We’re making this all yr lengthy.
Though, it could be tough to get some peaches within the useless of winter as they mainly disappear after August.
Nicely, I assume that simply means we’ll be making this each single day till these peaches depart us this summer season!
- 3 tablespoons decreased sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 tablespoon chopped contemporary rosemary
- 1 tablespoon chopped contemporary thyme leaves
- 3 cloves garlic, minced
- Kosher salt and freshly floor black pepper, to style
- 1 ½ kilos boneless, skinless hen thighs
- 2 ears corn
- 6 slices bacon, reduce into thirds
- 1 head romaine, roughly chopped
- 2 peaches, sliced
- 1 avocado, halved, seeded, peeled and sliced
- ½ small pink 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 floor black pepper, to style
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In a small bowl, whisk collectively soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to style.
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In a gallon dimension Ziploc bag or massive bowl, mix hen and soy sauce combination; marinate for at the very least 2 hours, turning the bag often. Drain the hen from the marinade.
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Preheat grill to medium warmth.
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Brush hen with remaining 1 tablespoon olive oil; season with salt and pepper, to style. Add hen and corn to grill, and prepare dinner, turning often, till hen is totally cooked by, reaching an inner temperature of 165 levels F, and corn is charred and tender, about 10 minutes; let cool earlier than reducing the corn kernels off the cobs.
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Warmth a big skillet over medium excessive warmth. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
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To assemble the salad, place romaine lettuce in a big bowl; high with hen, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing on high of the salad and gently toss to mix.
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Serve instantly.
For the creamy balsamic dressing
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In a small bowl, whisk collectively mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to style.
