Ingredients
- 1 1/2 lb boneless chicken tenders (or breast cut into 1 inch thick pieces)
- 2 tbsp. extra virgin olive oil
- 1 tbsp. 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 c mixed salad greens
- 1 handful fresh basil, roughly torn
- 2 peaches, sliced
- 1/3 c crumbled goat cheese, feta, or blue cheese
- 1 avocado, sliced
- 4 slices thick cut bacon, chopped
- 2 tbsp. champagne vinegar
- 2 tbsp. extra virgin olive oil
- 1 tsp. honey
- kosher salt and pepper
Instructions
- 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 though. 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.
- 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 of each of red pepper, salt, and pepper. Drizzle the warm vinaigrette over the salad.
- Spoon the bacon vinaigrette over top, gently tossing to combine. Finish with avocado. Enjoy!