Rosemary Chicken and Peach Salad

Does anyone else think it's possible that this whole charcuterie craze is being fueled by a generation that grew up on lunchables? 😅 I didn't grow up as part of the "lunchable generation" but I do think it's likely that these original bento box style eaters have grown up and popularized the charcuterie board.  

The definition of charcuterie refers to smoked or cured meats.  I use the term in a much broader sense and less of a literal interpretation. 😅  Some of my charcuterie boards don't actually include any meat at all. I labelled this creation an Independence Day dessert charcuterie board. 👇🏻

For the record, no matter what they're called - I'm on board with the charcuterie board movement.  I love designing them. I love making them and most importantly,  I love eating them. 😋  

​I designed this colorful creation over a bed of lettuce so technically - it's a charcuterie salad. 🤣 I started with a very basic recipe and then added all of my favorites.  A layer of crisp romaine covers the bottom and ripe peaches, sweet corn, crispy red onion, turkey bacon, creamy avocado, blueberries, salty parmesan, fresh herbs and the most tasty, grilled chicken ever, decorate the top. 🍑🌽🥑That's the thing about charcuterie boards - I can add whatever I like.  💁🏻‍♀️

Rosemary Chicken and Peach Salad
3 Tablespoons 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
1 1/2 pounds boneless, skinless chicken thighs
2 ears corn
6 slices turkey 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

Balsamic Dressing
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 Tablespoon fresh basil

Whisk together balsamic vinegar, honey, Dijon, basil and 1-2 T. water.  Season with salt and pepper.

Whisk together soy sauce, 2 T olive oil, honey, rosemary, thyme and garlic.  Season with salt and pepper.

Pour marinade into a large ziploc along with chicken.  Refrigerate at least 2 hours. (Sorry about the gross photo.) 😂

Remove chicken from marinade and brush with 1 T. olive oil.  Season with salt and pepper. 

Grill chicken until cooked through. 

Bake bacon in oven and drain on paper towels. 

​Place romaine on a platter. 

Add corn, bacon, peaches, avocado and onion.

Honestly, I think that the hardest part of this whole salad charcuterie process was eating it.  🤣 It was hard to get some of each ingredient on our plates along with some of the crispy lettuce from underneath.  I considered dumping the whole platter into a bowl and tossing it but that kind of defeats the purpose of a charcuterie style salad.  I guess if figuring out how to eat it is my biggest obstacle - I'm okay with that. 😉

Ciao!

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