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

Scale

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