Rosemary Chicken and Peach Salad

In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme, and garlic; season with salt and pepper, to taste.

In a gallon-sized Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium heat.

Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.

Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, peaches, avocado, and onion. Pour the creamy balsamic dressing on top of the salad and gently toss to combine.

Serve immediately.

For the creamy balsamic dressing, in a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil, and 1-2 tablespoons water; season with salt and pepper, to taste.