Rosemary Chicken and Peach Salad

It’s really really hard for me to classify this as a summer salad. Because why in the world do we have to wait 3 seasons just to have this salad? It’s too good! With the fresh peach slices, perfectly grilled rosemary-thyme chicken (in the most heavenly marinade), charred corn kernels that you can easily grill with your chicken, crisp bacon bits, and the creamiest balsamic vinaigrette – no way. We are making this all year long.

Although, it would be difficult to get some peaches in the dead of winter as they basically disappear after August. Well, I guess that just means we’ll be making this every single day until those peaches leave us this summer!

• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 tablespoon honey
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken thighs
• 2 ears corn
• 6 slices bacon, cut into thirds
• 1 head romaine, roughly chopped
• 2 peaches, sliced
• 1 avocado, halved, seeded, peeled and sliced
• ½ small red onion, thinly sliced

• ½ cup mayonnaise
• 1 ½ tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste