Introduction
Embark on a culinary adventure with this delightful grilled chicken salad that combines succulent marinated chicken thighs, fresh summer produce, and a creamy balsamic dressing. This dish is perfect for outdoor gatherings, family dinners, or a light weeknight meal. With a harmonious blend of flavors, it showcases the vibrant ingredients of the season and proves that healthy doesn’t have to be boring.
Detailed Ingredients with measures
For the Chicken Marinade:
– 3 tablespoons 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 1/2 pounds boneless, skinless chicken thighs
For the Salad:
– 2 ears corn
– 6 slices bacon, cut into thirds
– 1 head romaine, roughly chopped
– 2 peaches, sliced
– 1 avocado, halved, seeded, peeled, and sliced
– 1/2 small red onion, thinly sliced
For the Creamy Balsamic Dressing:
– 1/2 cup mayonnaise
– 1 1/2 tablespoons white balsamic vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1 teaspoon dried basil
– Kosher salt and freshly ground black pepper, to taste
Prep Time
2 hours (for marinating chicken)
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: Serves 4
Detailed Directions and Instructions
Prepare the Dressing
In a small bowl, whisk together mayonnaise, white balsamic vinegar, honey, Dijon mustard, dried basil, and 1-2 tablespoons of water until smooth. Season with salt and pepper to taste. Set aside.
Marinate the Chicken
In another small bowl, combine soy sauce, 2 tablespoons of olive oil, honey, chopped rosemary, chopped thyme, and minced garlic. Season with salt and pepper to taste. Place the chicken thighs in a gallon-sized Ziploc bag or large bowl, and pour the marinade over the chicken. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 2 hours, turning occasionally.
Grill the Chicken and Corn
Preheat the grill to medium heat. Remove the chicken from the marinade and brush with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Place the chicken and corn on the grill. Cook the chicken, turning occasionally, until fully cooked through and the internal temperature reaches 165°F, about 10 minutes. Grill the corn until charred and tender, about 10 minutes. Let the chicken rest before slicing, and cut the corn kernels off the cobs.
Cook the Bacon
In a large skillet over medium-high heat, cook the bacon pieces until brown and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain excess fat.
Assemble the Salad
In a large bowl, combine the chopped romaine lettuce, sliced peaches, sliced avocado, thinly sliced red onion, grilled chicken slices, grilled corn kernels, and cooked bacon pieces. Drizzle the creamy balsamic dressing over the salad and gently toss to combine. Serve immediately.
Notes
Marination Time
For best results, marinate the chicken for at least 2 hours or up to overnight.
Grilling Tips
Ensure the grill is properly preheated to achieve the best sear on the chicken and corn.
Serving Suggestions
This salad can be served immediately after assembling or chilled for a refreshing dish.
Ingredient Substitutions
Feel free to substitute other herbs such as oregano or parsley for the rosemary and thyme based on your preference.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Variations
Consider adding nuts or seeds for extra crunch, or additional vegetables like cucumbers or bell peppers for variety.
Cook techniques
Marinating
Combine various ingredients to create a flavorful mixture that infuses the chicken with taste. In this case, use soy sauce, olive oil, honey, herbs, and garlic. Ensure an even coat and refrigerate for at least 2 hours to maximize flavor absorption.
Grilling
Preheat the grill to medium heat, and ensure the chicken reaches an internal temperature of 165°F for safety. Grill the corn alongside for added texture and flavor, turning occasionally until both are thoroughly cooked.
Cooking Bacon
Cook bacon over medium-high heat in a skillet until crispy. This renders the fat, providing a crunchy texture and rich flavor to the salad.
Assembly
Combine all salad components in a large bowl. The key is to gently toss the ingredients to maintain texture and presentation, all while evenly distributing the creamy balsamic dressing.
FAQ
Can I use different cuts of chicken?
Yes, other chicken cuts can be used, but cooking times may vary. Just ensure they reach a safe internal temperature.
How do I know when the corn is done grilling?
The corn is ready when it’s tender and has a slight char; this typically takes about 10 minutes on the grill.
Can I make the dressing ahead of time?
Absolutely! The creamy balsamic dressing can be prepared in advance and stored in the refrigerator for a few days.
What can I substitute for bacon in the salad?
If you prefer a vegetarian option, consider using crispy chickpeas or a smoked tempeh alternative to achieve that savory flavor.
Is this salad suitable for meal prep?
Yes! You can prepare the components separately and assemble when ready to serve to keep the ingredients fresh.
Conclusion
This chicken and salad combination is a delightful blend of flavors and textures, making it a perfect dish for any occasion. The marinated grilled chicken pairs wonderfully with the freshness of peaches, avocados, and corn, while crispy bacon adds a savory crunch. The creamy balsamic dressing ties everything together, creating a satisfying and wholesome meal.
More recipes suggestions and combination
Grilled Shrimp Salad
Swap the chicken for grilled shrimp marinated in lime juice, garlic, and cilantro. Combine with mixed greens, avocado, citrus segments, and a cilantro-lime vinaigrette.
Peach and Mozzarella Salad
Create a sweet and savory salad using fresh mozzarella, sliced peaches, basil, and a drizzle of balsamic glaze over a bed of arugula.
Chickpea and Avocado Salad
Mix canned chickpeas with diced avocado, cherry tomatoes, cucumber, red onion, and a lemon-tahini dressing for a protein-packed vegetarian meal.
Quinoa and Grilled Vegetable Bowl
Replace the chicken with grilled zucchini, bell peppers, and asparagus tossed with cooked quinoa and a drizzle of olive oil and lemon juice.
BBQ Chicken Flatbreads
Use shredded grilled chicken mixed with barbecue sauce, spread over flatbreads, and top with red onion, cilantro, and shredded cheese before baking until crispy.
Fruit and Nut Salad
Combine mixed greens with seasonal fruits, such as apples and pomegranates, toasted walnuts, feta cheese, and a honey mustard dressing for a refreshing dish.
