Tomato Peach Chicken Salad.

A vibrant, flavor-packed salad featuring juicy peaches, tangy tomatoes, savory prosciutto, and a luscious brown-butter rosemary lemon vinaigrette. Perfect for light lunches, summer dinners, or a stunning side dish.

Why You’ll Love This Recipe

• Refreshing and seasonal: Sweet peaches and garden-fresh tomatoes add bright summer flavors.

• Hearty yet light: Rotisserie chicken and pumpkin seeds create satisfying crunch without heaviness.

• Elegant balance of textures: Contrasting notes of creamy feta, crunchy prosciutto, and crisp greens.

• Homemade gourmet touch: The fragrant brown-butter vinaigrette elevates this to restaurant-quality.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad Components:

• ½ cup pumpkin seeds

• 2 tablespoons salted butter

• Flaky sea salt, to taste

• 3 ounces thinly sliced prosciutto

• 6 cups mixed salad greens

• 1 cup fresh basil leaves

• 2 cups cooked shredded rotisserie chicken

• 1½ cups cherry or heirloom tomatoes (halved or chopped)

• 2–3 peaches, cut into wedges

• 1 cup crumbled feta cheese

Brown Butter Rosemary Lemon Vinaigrette:

• 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)

• ⅓ cup olive oil

• ¼ cup peach or white balsamic vinegar

• 1 tablespoon lemon juice

• 2 teaspoons honey

• Salt, black pepper, and chili flakes, to taste

directions

1. Preheat the oven to 375 °F. Line a baking sheet with parchment paper.

2. Roast the pumpkin seeds and prosciutto: Toss seeds with butter on the sheet, arrange prosciutto around them, and bake for 10 minutes until seeds are toasted and prosciutto is crisp. Sprinkle lightly with flaky sea salt.

3. Assemble the salad: In a large bowl, combine mixed salad greens, basil, rotisserie chicken, tomatoes, peaches, and crumbled feta.

4. Make the vinaigrette: In a skillet over medium heat, cook butter until browned (~5 minutes), then remove from heat. Add shallot, rosemary, and thyme, allowing the shallots to sizzle briefly. Whisk in olive oil, vinegar, lemon juice, honey, and season with salt, pepper, and chili flakes.

5. Dress and serve: Pour the warm vinaigrette over the salad and toss gently. Top with the pumpkin seed–prosciutto mix and an extra handful of basil. Serve immediately and enjoy!

Servings and timing

• Servings: 6

• Prep Time: ~25 minutes

• Cook Time: ~10 minutes

• Total Time: ~35 minutes

storage/reheating

• To store: Keep components separately—salad greens with chicken and vegetables in one container, dressing in another. Store crispy toppings (pumpkin seeds and prosciutto) separately to maintain texture. Refrigerate up to 1–2 days.

• To assemble later: Reheat the prosciutto quickly under the broiler or in a toaster oven before serving. Salad tastes best when assembled fresh.

• Vinaigrette can be stored in the fridge for 3–4 days; bring to room temperature and whisk before using.

Variations & Tips

• Protein swap: Use grilled chicken, turkey breast, or tofu for lighter alternatives.

• Cheese options: Goat cheese or a sprinkle of shaved Parmesan are delicious alternatives to feta.

• Fruit swap: Substitute nectarines or ripe plums if peaches aren’t available.

• Nut add-in: Toasted slivered almonds or walnuts make tasty, nutritious additions.

• Vegan twist: Eliminate prosciutto and feta, use olive oil in place of butter, and swap honey for maple syrup.

• Make it kid-friendly: Serve components deconstructed—kids can pick what they like!

FAQs

Can I prepare elements ahead of time?

Yes—roast the seeds and prosciutto, and prep the chicken; combine just before serving to retain textures.

How long will leftovers keep?

Stored separately and refrigerated, this salad stays fresh for 1–2 days.

Can I make this dressing without butter?

Absolutely—replace browned butter with olive oil for a lighter dressing.

Can I use dried herbs instead of fresh?

Yes—use 1 teaspoon dried rosemary and thyme in place of fresh.

Can I omit the prosciutto?

Yes—omit for vegetarian or simply replace with crispy chickpeas or toasted nuts.

What if I don’t have peaches?

Fresh nectarines or plums make perfect substitutes—still delivers sweet juiciness.

Room-temperature serving?

Serve immediately. If storing before serving, let the vinaigrette sit at room temperature so it mixes smoothly.

Can I make this dairy-free?

Yes—substitute feta with cubed avocado or dairy-free cheese and use olive oil instead of butter.

Can this salad be meal-prepped?

Yes—layer greens, proteins, and toppings in a container. Keep dressing separate until ready to enjoy.

Do leftover salads get soggy?

Separate components and add fresh peaches or tomatoes just before serving to keep the salad crisp.

Conclusion

This Tomato Peach Chicken Salad is a perfect blend of summer’s best flavors—juicy peaches, savory chicken, salty prosciutto, and herby, buttery vinaigrette. It’s elegant yet simple, hearty yet refreshing. Prepare parts ahead for easier assembly, and enjoy this delightful, make-ahead dish any time the sun brings juicy fruits and fresh greens.

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