Peach Nectarine Salad with Bacon, Corn, Feta, and Creamy Avocado Dressing
The best summer meal I know how to make! This salad is bursting with fresh flavor - juicy peaches + nectarines, cherry tomatoes, corn, arugula, lettuce, crisp smoky bacon, feta cheese, and creamy avocado dressing.
2-3lbschickenoptional, but I always add it to make this a more substantial meal
Prep: Cook the chicken, if using. I like to season with salt, pepper, garlic powder, and oregano. Chop the chicken into chunks and add to a large pan with 1-2 TBSP olive oil on the stovetop over medium heat. Cook, stirring, until no longer pink in the middle. Cook the corn: Shuck and rinse the corn. Add it to a large pot of boiling water and cook for 10-15 minutes, or until corn is tender. Slice the corn off the cob. Cook the bacon: Cook according to package directions - we always do it in the oven.
Make the Dressing: Blend all ingredients in a food processor or blender until mixed. Add more water until desired thinness is reached (start with 1/4 cup and work up to 1/2 cup). Add salt and pepper to taste.
Assemble for a 1-serving meal: Keep each component in its own container in the fridge. Assemble 1 salad at a time when you're ready to eat!
Assemble for a 6-serving meal: Assemble the salad just before serving. Toss with the dressing, or leave the dressing on the side so people can add the amount they want on their portion.
Store: I don't recommend assembling the whole salad and storing it that way - once you cut the peaches and nectarines they get a bit weird if you don't eat them right away, and salads don't tend to hold up super well as leftovers once they've been assembled and dressed. If you have leftovers from making a 6-serving salad, they'll keep for a day or so but this salad is better fresh.