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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Summer Salad with Peaches, Chicken, Bacon & Cilantro Dressing
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Easy
I can't get enough peaches in the summer. The perfect peach window is very short. The first peaches of the season generally are light on flavor and the peaches found at the end of the season are often mealy. So for those few weeks when peaches are perfect I like to load my shopping bag to the brim and eat them fresh and incorporate them into recipes. Here is my latest peach salad recipe.
Bursting with Summer Flavor
This salad has a lot of great complementary flavors: Peaches, chicken, tomatoes, grilled corn, feta and bacon. Is your mouth watering yet?
Cilantro Dressing
I dress the salad with a homemade cilantro dressing made with fresh cilantro, rice vinegar, a nub of ginger, a squirt of honey, a little jalapeno and of course olive oil. This no-dairy dressing is creamy and delicious. I think you will find many uses for this dressing from salad to tacos to slathering on fresh sliced tomatoes or taking your avocado toast up a notch. I recommend making a double batch as you can use it on everything. I promise it will not waste away in the nether corners of your fridge.
You will need either a blender or a food processor to make this dressing. The good news is the food processor does all the work. Toss in the ingredients, turn on the food processor and presto you have a creamy, no-dairy, healthy and delicious dressing. Check out my post on food processors and how they can change your life!
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More of our Favorite Peach Recipes
Peach and Chicken Skillet Dinner
Peach and Tomato Gazpacho with Goat Cheese Croutons
Peach and Warm Goat Cheese Salad
Peach, Caramelized Onion and Goat Cheese Crostini
Grilled Peach and Amaretti Parfaits in a Jar
Nectarine Crisp with Salted Honey Whip
Basil and Prosciutto Wrapped Peaches
Thank You to JP
Thank you to my husband JP, who edits my writing, rates my recipes, helps me out on occasion as a hand model or a lighting assistant, and has done more dishes than any man alive. On the flip side, he does eat very well!
Summer Salad with Peaches, Chicken, Bacon & Cilantro Dressing
A flavorful summer salad that is hearty enough for dinner. Make when peaches are ripe and tomatoes are at their peak. A few crumbles of bacon boosts umami and the creamy non-dairy cilantro dressing binds it all together.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 Servings
- Category: Lunch or Dinner
- Cuisine: New American
Ingredients
For the dressing:
1 big handful of fresh cilantro with stems on ( about 1 cup packed)
1 1″ thumb of ginger, peeled
2 garlic cloves
1/2 jalapeno pepper, seeded
1/4 cup rice vinegar
2 t honey
2 T fresh lime juice
1/2 cup of good olive oil (never light!)
Kosher salt and pepper to taste
For the salad:
6 slices of bacon
2 t olive oil
2 ears of corn, husked with threads removed
1 large head of romaine lettuce
3 cups chopped cooked chicken
2 peaches, chopped into bite-sized pieces
1 pint of cherry tomatoes, halved
1 red pepper, seeded and diced
6 slices of bacon (optional)
2 – 3 ounces of feta cheese (optional)
1 small handful of fresh mint, torn
Instructions
For the dressing:
- Put first 7 ingredients in a food processor or blender and whirl until finely chopped. If your food processor has a pour spout slowly add the olive oil until it is incorporated. If you don’t have a pour spout add the olive oil and whirl until incorporated.
- Season with kosher salt and pepper. Note: this dressing can easily take a teaspoon of salt. Trust me, it makes a difference.
For the salad:
- Heat the oven to 400 degrees. Put the bacon slices on a sheet pan and cook for 8 – 15 minutes, depending on the thickness of the bacon. Remove from oven and layout on a paper towel-lined plate to cool. Crumble and set aside.
- Lightly oil your grill or the bottom of a cast iron skillet with olive oil and heat to medium high. Grill the whole corn cobs on the grill or in a cast iron frying pan over the stove until the outside begins to develop some color. Remove from the heat and cool. Slice kernels off the cob and set aside.
- While the corn is cooking, chop the romaine into ribbons crosswise and place in the bottom of a shallow salad bowl.
- Arrange the chopped chicken, chopped peaches, cherry tomatoes, red pepper, bacon and feta cheese over the lettuce. Garnish with torn mint. Add dressing and toss.
Notes
- Dressing can be made a couple days in advance.
- This recipe is a good opportunity to make use of a store-bought rotisserie chicken or to use up leftover chicken.
Looks so amazing!!
Thank you Mary! Let me know if you give it a try.
I love colorful salads and this one is fabulous!
The presentation makes it a fun one to share with friends.
I serve it over a platter of arugula
Thank you for your review Susan. Arugula is a great foil for this salad, adding some bitter to complement the sweet peaches.
I was one of Susan’s lucky guests to eat this delicious salad. I loved it! I took enough home for lunch the next day, and even though it wasn’t as crispy, I still loved it. I will be making this for our next family gathering. Thank you!
Hi Kris, thank you for commenting on the recipe. I’m so glad you enjoyed it. There is another great summer salad coming soon that I think you will like. It features grilled shrimp, corn and twisted bacon. Stay tuned!