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Tomato Peach Chicken Salad.

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A vibrant summer salad combining juicy peaches, tangy tomatoes, savory prosciutto, and rotisserie chicken, all topped with a gourmet brown-butter rosemary lemon vinaigrette. It’s fresh, flavorful, and perfect for light meals or elegant sides.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Roasting & Tossing
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

½ cup pumpkin seeds

2 tablespoons salted butter (for roasting)

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

2 tablespoons salted butter (for vinaigrette)

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

Instructions

  1. Preheat oven to 375 °F and line a baking sheet with parchment paper.
  2. Toss pumpkin seeds with butter on the baking sheet, arrange prosciutto around them, and bake for 10 minutes until seeds are toasted and prosciutto is crisp. Sprinkle with flaky sea salt.
  3. In a large bowl, combine salad greens, basil, rotisserie chicken, tomatoes, peaches, and feta cheese.
  4. To make vinaigrette: In a skillet over medium heat, cook butter until browned (~5 minutes). Remove from heat and add shallot, rosemary, and thyme. Let shallots sizzle briefly.
  5. Whisk in olive oil, balsamic vinegar, lemon juice, honey, and season with salt, pepper, and chili flakes.
  6. Pour warm vinaigrette over salad and toss gently.
  7. Top salad with pumpkin seed–prosciutto mix and extra basil. Serve immediately.

Notes

  • Store salad components separately to keep textures crisp.
  • Vinaigrette can be made ahead and refrigerated for 3–4 days.
  • Reheat prosciutto briefly before serving for crispness.
  • Customize with tofu or goat cheese as needed.
  • Fruit swaps like plums or nectarines work great.

Nutrition

Find it online: https://cheftinaskitchen.com/tomato-peach-chicken-salad/