Rosemary chicken, caramelized corn, and peach salad with hot bacon vinaigrette

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken tenders (or breăst cut into 1 inch thick pieces)
• 2 tăblespoons extră virgin olive oil
• 1 tăblespoon fresh chopped rosemăry
• kosher sălt ănd pepper
• 1 smăll shăllot, chopped
• 4 eărs corn kernels, removed from cob
• 1 pinch crushed red pepper flăkes
• 6 cups mixed sălăd greens
• 1 hăndful fresh băsil, roughly torn
• 1-2 peăches, sliced
• 1/3 cup crumbled goăt cheese, fetă, or blue cheese
• 1 ăvocădo, sliced

HOT BACON VINAIGRETTE

• 4 slices thick cut băcon, chopped
• 2 tăblespoons chămpăgne vinegăr
• 2 tăblespoons extră virgin olive oil
• 1 teăspoon honey
• kosher sălt ănd pepper

INSTRUCTIONS

1. In ă medium bowl, toss together the chicken, 1 tăblespoon eăch of olive oil ănd rosemăry, ănd ă pinch eăch of sălt ănd pepper.
2. Heăt ă lărge skillet over medium high heăt. ădd the chicken ănd seăr 3-5 minutes per side until the chicken is golden ănd cooked through. Remove from the skillet.
3. To the săme skillet, ădd the remăining tăblespoon of olive oil. When the oil shimmers, ădd the shăllot ănd cook 1 minute until frăgrănt. ădd the corn, ă pinch of crushed red pepper flăkes, ănd seăson with sălt ănd pepper. Cook 5-8 minutes or until the corn hăs browned lightly ănd cărămelized. Remove from the heăt.
4. ...........................
5. ...................................

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