Tomato Peach Chicken Salad with Prosciutto, Feta, and Herb Vinaigrette Recipe
Introduction
This Tomato Peach Chicken Salad is a vibrant mix of fresh flavors and textures. Combining juicy peaches, tangy tomatoes, tender chicken, and crispy prosciutto, it’s perfect for a light lunch or a refreshing dinner. A homemade herb vinaigrette ties all the ingredients together beautifully.
Ingredients
- 1/2 cup pumpkin seeds
- 2 tablespoons salted butter, divided
- Flaky sea salt
- 3 ounces thinly sliced prosciutto
- 6 cups mixed salad greens
- 1 cup fresh basil leaves, plus extra for garnish
- 2 cups cooked shredded rotisserie chicken
- 1 1/2 cups cherry or heirloom tomatoes
- 2-3 peaches, cut into wedges
- 1 cup crumbled feta cheese
- 1 shallot, chopped
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/3 cup olive oil
- 1/4 cup peach or white balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- Salt, black pepper, and chili flakes to taste
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss pumpkin seeds with 1 tablespoon of salted butter and spread them on the sheet. Arrange the prosciutto slices around the seeds.
- Step 2: Bake for about 10 minutes or until the prosciutto is crisp. Remove from the oven and sprinkle with flaky sea salt. Set aside.
- Step 3: In a large salad bowl, combine mixed salad greens, fresh basil leaves, shredded rotisserie chicken, tomatoes, peach wedges, and crumbled feta cheese.
- Step 4: To make the vinaigrette, melt the remaining 1 tablespoon butter in a skillet over medium heat until browned (about 5 minutes). Remove from heat and add chopped shallot, rosemary, and thyme. Let the shallot sizzle gently in the hot butter.
- Step 5: Whisk in olive oil, peach or white balsamic vinegar, lemon juice, honey, salt, black pepper, and chili flakes until well combined.
- Step 6: Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Step 7: Top the salad with the baked pumpkin seeds, crispy prosciutto, and an extra handful of fresh basil. Serve immediately and enjoy!
Tips & Variations
- Substitute peaches with nectarines or plums when out of season for a similar sweet and juicy effect.
- To make this salad vegetarian, omit the chicken and prosciutto, and add toasted nuts for extra protein and crunch.
- Use leftover grilled chicken instead of rotisserie for a smoky flavor.
- Adjust honey and chili flakes in the dressing to balance sweetness and heat to your taste.
Storage
Store leftover salad components separately in airtight containers. Keep the greens un-dressed and chilled for up to 2 days. The vinaigrette, chicken, and baked seeds can be refrigerated for up to 3 days. Toss the salad together just before serving to preserve freshness. Reheat chicken if desired, but consume the salad cooled or at room temperature for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh herbs if I don’t have dried ones?
Yes, fresh herbs are preferred when available for brighter flavor. Use about three times the amount of fresh herbs compared to dried.
How do I know when the prosciutto is perfectly crisp?
The prosciutto should be slightly browned and firm but not burnt. It crisps quickly in the oven, around 10 minutes, so keep an eye on it to prevent overcooking.
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Tomato Peach Chicken Salad with Prosciutto, Feta, and Herb Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Tomato Peach Chicken Salad combining sweet peaches, juicy tomatoes, tender shredded rotisserie chicken, and crumbled feta cheese, topped with crispy prosciutto and roasted pumpkin seeds. Finished with a fragrant herb vinaigrette made from browned butter, fresh herbs, and a touch of honey, this salad offers a perfect balance of savory, sweet, and tangy flavors, perfect for a refreshing meal.
Ingredients
Salad Ingredients
- 6 cups mixed salad greens
- 1 cup fresh basil leaves
- 2 cups cooked shredded rotisserie chicken
- 1 1/2 cups cherry or heirloom tomatoes, halved
- 2–3 peaches, cut into wedges
- 1 cup crumbled feta cheese
Roasted Toppings
- 1/2 cup pumpkin seeds
- 2 tablespoons salted butter (for roasting seeds)
- 3 ounces thinly sliced prosciutto
- flaky sea salt, for sprinkling
Vinaigrette Ingredients
- 2 tablespoons salted butter
- 1 shallot, chopped
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/3 cup olive oil
- 1/4 cup peach or white balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- Salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
Instructions
- Preheat and prepare toppings: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Toss the pumpkin seeds with 2 tablespoons of salted butter directly on the baking sheet. Arrange the thinly sliced prosciutto around the seeds so they can crisp evenly.
- Bake pumpkin seeds and prosciutto: Bake in the preheated oven for 10 minutes or until the prosciutto is crispy and the pumpkin seeds are toasted. Once done, remove from the oven and sprinkle flaky sea salt over the prosciutto.
- Assemble salad base: In a large salad bowl, combine the mixed greens, fresh basil leaves, shredded rotisserie chicken, cherry or heirloom tomatoes, peach wedges, and crumbled feta cheese. Toss gently to mix all the ingredients evenly.
- Make the vinaigrette: In a skillet over medium heat, melt 2 tablespoons of salted butter and cook until it starts to brown lightly (about 5 minutes), giving it a nutty aroma. Remove from heat. Immediately add the chopped shallot, fresh rosemary, and thyme to the hot browned butter, allowing the shallots to sizzle and soften slightly.
- Finish vinaigrette: Whisk in the olive oil, peach or white balsamic vinegar, lemon juice, honey, salt, black pepper, and chili flakes into the browned butter mixture until emulsified and well combined.
- Toss salad with vinaigrette: Pour the prepared vinaigrette over the salad ingredients in the bowl. Toss gently to ensure all components are coated with the dressing.
- Plate and serve: Top the dressed salad with the roasted pumpkin seeds, crispy prosciutto slices, and a handful of fresh basil leaves for extra aroma and pops of color. Serve immediately and enjoy this delicious seasonal salad!
Notes
- Use ripe but firm peaches to ensure they hold their shape in the salad.
- Rotisserie chicken offers convenience and flavor, but you can substitute with cooked grilled or roasted chicken.
- For a vegetarian version, omit the prosciutto and add toasted nuts or seeds instead.
- The vinaigrette can be prepared a few hours ahead and refrigerated; re-whisk before using.
- Adjust the level of chili flakes according to your spice preference.
- Flaky sea salt adds a pleasant crunch and finish—regular salt can be used but will not have the same texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Tomato Peach Chicken Salad, summer salad, roasted pumpkin seeds, crispy prosciutto, feta cheese salad, herb vinaigrette, fresh peaches, rotisserie chicken salad
