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Rosemary Chicken, Caramelized Corn, and Peach Salad. Also known as the ultimate dinner salad that’s anything but boring. Loaded with rosemary seasoned chicken, sweet summer corn, peaches, greens, and avocado, and tossed with a tangy extra virgin olive oil bacon vinaigrette. This is quickly going to become your new favorite salad, it surely is mine.

overhead photo of Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette with peaches and basil in photo

I think you can all probably see the theme for this week’s recipes… all things end of summer produce. Late August is one of the best times of the year to cook using fresh in season produce and pantry staple ingredients for simple, but healthy weeknight cooking. As I mentioned in yesterday’s post, I am loving walking outside my door and over to the greenhouse to pick fresh herbs, tomatoes, and peppers for a seasonal dinner that’s both pretty and delicious.

While I could make countless pizza and pasta recipes with all this great produce, I’m also loving making big salads that are worthy enough to be called dinner.

Today I teamed up with Cobram Estate Extra Virgin Olive Oil to bring you this colorful salad that’s not only full of protein, veggies, and healthy extra virgin olive oil, but is also simply delicious.

This salad is perfect for both lunch and dinner and is a great way to use up all the late summer peaches and corn that are overflowing at our farmers markets and produce stands.

overhead photo of corn in skillet

I’ve been using Cobram Estate Extra Virgin Olive Oil for a couple of months now and am absolutely loving how easy it is to incorporate into so many recipes. It’s safe to say that I use it daily, it’s my go to oil for all savory recipes, and even some sweet ones too (like this chocolate chip olive oil zucchini banana bread)!

I love that it’s so versatile and an easy way to adjust your cooking and baking onto the healthier side.

overhead photo of raw peaches

One of the flavor combos I’ve been loving so much these last few weeks, but have yet to share with you all, is the combo of olive oil and rosemary. It’s a classic pairing, but one that I’ve not personally experimented with too much.

Which brings me to this simple, but yet complex salad.

overhead close up photo of Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette

Let’s talk about the details.

The chicken is tossed simply with olive oil and fresh rosemary. The one herb that I’ve touched the least this summer is rosemary. When I saw the pretty dark green herb was beginning to overtake all the other herbs, I knew it was time to use it up. And with perfect timing too, as I always think of rosemary as a cozier herb fit for late August.

Since I wanted both the extra virgin olive oil and rosemary to shine, I didn’t add any other flavors to the chicken. Rosemary is a super powerful herb, so I love using it as the star flavor. And when paired with a really good extra virgin olive oil, it’s incredibly delicious.

The rest of the salad is a mix of warm caramelized corn, sweet peaches, and plenty of fresh greens. I was going for a heartier salad that would be good for these hot August days, but also cozy enough for those first few nights in September when the weather begins to cool.

I know some of you might not be thinking that far ahead just yet, but don’t worry I’ve got you covered!

close up photo of Rosemary Chicken, Caramelized Corn, and Peach Salad

For the vinaigrette, I really loved the sound of a salty, tangy vinaigrette, and since I love rosemary, peaches, and bacon together, I went with a slightly untraditional bacon vinaigrette.

Some of you may remember, but I first used a version of this vinaigrette last summer and paired it with heirloom tomatoes. It was delicious then, and it’s just as delicious now when paired with this chicken, corn, and peach salad.

Of course, if you’re not a fan of bacon, you can simply omit it and use an extra tablespoon of olive oil. Either way, this salad will be bursting with fresh flavors and color!

tossing the Rosemary Chicken, Caramelized Corn, and Peach Salad with salad spoons

I’ve made this salad multiple times over the last few weeks, and while I love making this for a quick and easy dinner on weeknights, I’ve also loved serving it to friends and family when they stop by for a meal. It’s one of those salads that really wows people, it’s big, beautiful, and also different.

My one pet peeve about summer recipes is that they can tend to be a little repetitive. Lots of caprese salads, BLT’s, and zucchini noodles. All good things, but let’s change it up a bit!

Bottom line? If you’re at a loss as to what to do with all your corn and peaches, this is your answer!

Ok, now on to something fun – giveaway time!

Savor the last of this summer fruits and veggies with extremely fresh Cobram Estate Extra Virgin Olive Oil. Enter your email for your chance to win a year’s supply of their 100% California Select Extra Virgin Olive Oil. Contest ends 8/29/18 at 11:59pm. Sorry, US residents only. Good luck!

Enter Here.

close up side angle photo of Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette

Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 783 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Hot Bacon Vinaigrette


  • 1. In a medium bowl, toss together the chicken, 1 tablespoon each of olive oil and rosemary, and a pinch each of salt and pepper.
    2. 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 through. Remove from the skillet.
    3. 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.
    4. In a large salad bowl, combine the greens, basil, peaches, chicken, and corn. If using, sprinkle on the cheese. Spoon the bacon vinaigrette overtop (recipe follows), gently tossing to combine. Finish with avocado. Enjoy!

Hot Bacon Vinaigrette

  • 1. 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 each of red pepper, salt, and pepper. Drizzle the warm vinaigrette over the salad.
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horizontal photo of Rosemary Chicken, Caramelized Corn, and Peach Salad with Hot Bacon Vinaigrette

{This post is sponsored by Cobram Estate Extra Virgin Olive Oil . Thank you for supporting the brands that keep Half Baked Harvest cooking!!}

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  1. I normally don’t particularly care for salads but this one is freaking AMAZING! If all salads tasted like this, I’d eat them everyday. Thanks for sharing!

    1. Haha wow I am so glad you loved this!! Thank you Sarah! Also, hope you love some other salad recipes of mine! xTieghan

  2. This looks delicious! I am curious- can you store/reheat the vinaigrette the next day? Or would you recommend halving the recipe for one night and then making another half batch the next night? Thank you!

    1. Hi Jen,
      You can simply store the vinaigrette in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    We just finished having this for dinner. It was amazing. The warm bacon vinaigrette definitely is what makes it. I may or may not have finished off the corn covered in the dressing that was left in the bottom of the bowl as I was doing dishes.

    1. Hi! I’d recommend using balsamic or apple cider vinegar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    Saw peaches and fresh corn today at the store so I made this tonight as a last taste of summer in mid-October. It was delicious. (While I had it as a salad, I also served it without the greens over rice for my son and husband and they liked it too.)

  5. 5 stars
    Made this for dinner last night and it was outstanding! I’m a good cook, but I don’t use different flavor combinations as well as you do. We were unsure about the peaches in the salad, but our 5 kids ate it up and wanted more. I’m super excited about finding your website—so many fun combinations I would never think to pair. Thank you for sharing your talent!

    1. Thank you so much Marie! I am so glad your kids enjoyed this salad and I hope you love other recipes of mine as well!

  6. 5 stars
    This salad is AMAZING! Our whole family loved it including our 8 and 5 yo girls. Fresh yet filling. The basil gives it a pleasant Asian undertone. Well done.

  7. 5 stars
    Made this tonight and it was SO GOOD! It felt light but definitely filling. Adding this to our rotation 🙂

  8. 4 stars
    I love this combination! Simply delicious and easy to prepare! Thank you. Teighan….yet again!

    I can’t wait to show off this recipe with our company this weekend.

  9. 5 stars
    Recently found your site, beautiful, you work very hard young lady, almost every day you post something that looks delicious. Wanted you to know how much I enjoy your beautiful photos, can’t be easy coming up with all this every day. Know that it is noticed and appreciated, thank you.

    1. That is so sweet Sue! I am so glad you like my blog and recipes and appreciate the work that goes into them! I hope you love everyone you try!

  10. Your salads are always simple stunning! Love huge meal-in-one filling salads with tons of different flavors and textures…this definitely fits the bill! 🙂