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Summer Salad with Peaches, Chicken, Bacon & Cilantro Dressing

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5 from 1 review

 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.

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:

  1. 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.
  2. 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:

  1. 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. 
  2. 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.
  3. While the corn is cooking, chop the romaine into ribbons crosswise and place in the bottom of a shallow salad bowl.
  4. 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

  1. Dressing can be made a couple days in advance. 
  2. This recipe is a good opportunity to make use of a store-bought rotisserie chicken or to use up leftover chicken. 

Find it online: https://somethingnewfordinner.com/recipe/summer-salad-peaches-chicken-bacon-cilantro-dressing/

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