Rosemary chicken, caramelized corn, and peach salad

Rosemary chicken, caramelized corn, and peach salad


  • 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


  1. In a medium bowl, toss together the chicken, 1 tablespoon each of olive oil and rosemary, and a pinch each of salt and pepper.
  2. 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.
  3. 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.
  4. 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!
  1. Heat a large skillet over medium high heat and cook the bacon until crisp.
  2. Drain off all but 1 tablespoon of bacon grease.
  3. To the bacon in the skillet, add the vinegar, olive oil, honey, and a pinch each of red pepper, salt, and pepper.
  4. Drizzle the warm vinaigrette over the salad.

Yields: 6

Print Friendly, PDF & Email