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Tomato Peach Chicken Salad – this years summer salad! Made with shredded chicken tossed with mixed greens, sweet peaches, tomatoes, crumbled feta, and crispy prosciutto. Sprinkle on toasted pumpkin seeds and pour over a warm brown butter rosemary lemon vinaigrette. It hits every note: savory, sweet, salty, and there is even a little crunch too!
Every fall, I make some version of an apple salad (last year’s might just be my favorite yet!), and every summer? It’s always about the peaches. I actually prefer peaches over tomatoes—but when I can do both? Even better!
You might remember my tomato peach burrata salad from a few years back—it’s become a favorite for so many of you. This new version is essentially a dinner salad spin-off. A little more hearty, still super fresh, and just as delicious.
I used a mix of baby romaine and arugula, then added fresh basil, rotisserie chicken (my favorite time-saving hack), sweet peaches, tomatoes, and crumbled feta. Honestly, I almost added wedges of brie—like I do with my fall salad—but stuck with feta this time. Both options would be amazing!
Crispy prosciutto and toasted pumpkin seeds add that perfect salty crunch. And the vinaigrette? Brown butter, rosemary, lemon—it’s tangy, rich, and just so good.
Here are the details
Ingredients – for the Salad
- pumpkin seeds
- salted butter
- flaky sea salt
- prosciutto
- mixed greens – I like baby romaine and arugula
- basil leaves
- shredded rotisserie chicken
- cherry tomatoes or wedges of heirloom tomatoes – or try a mix
- peaches
- crumbled feta cheese
Ingredients – for the vinaigrette
- salted butter
- shallots
- rosemary
- thyme
- olive oil
- peach or white balsamic vinegar
- lemon juice
- honey
- chile flakes
Steps
Step 1: Toast the seeds and crisp the prosciutto
On a baking sheet, toss the pumpkin seeds with a little salted butter. On the other side of the pan, lay out the prosciutto slices.
Bake everything together until the seeds are lightly toasted and the prosciutto is nice and crispy. Keep an eye on the seeds—they can go from golden to burnt so fast!
Step 2: Prep the salad
Grab your greens—I love a mix of baby romaine, peppery arugula, and fresh basil leaves. Add in the shredded chicken, tomatoes (I used cherry tomatoes and a wedge-cut heirloom), sliced peaches, and crumbled feta. You can mix and match with what you have, but I really love this summer combo.
Step 3: Make the vinaigrette
Melt a couple tablespoons of salted butter in a small skillet until it browns and smells extra nutty and delish. Once it turns golden, pull it off the heat and toss in the shallot, rosemary, and thyme. Let the shallot sizzle in the butter.
Now add the olive oil, peach or white balsamic vinegar, lemon juice, a pinch of salt, pepper, and red pepper flakes.
Step 4: Toss it all together
Pour that warm vinaigrette right over the salad and give it a good toss so all the greens are coated.
Top with the crunchy pumpkin seeds and crispy prosciutto from earlier. I love to add another handful of basil right before serving.
Serve
This salad is best right after tossing—while the prosciutto is still crispy and the vinaigrette is warm. It’s one of those everything-just-works kinds of salads, so don’t skip a thing. Promise, it’ll be perfect!
Looking for other summer salads? Here are some favorites:
Tomato, Peach, and Burrata salad
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Corn, Tomato, and Avocado Pasta Salad
Lastly, if you make this Tomato Peach Chicken Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato Peach Chicken Salad
Servings: 6
Calories Per Serving: 452 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brown Butter Rosemary Lemon Vinaigrette
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1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the pumpkin seeds and butter. Lay the prosciutto around the seeds. Bake for 10 minutes or until the prosciutto is crisp. Sprinkle with sea salt.3. Meanwhile, in a salad bowl, combine the mixed greens, basil, chicken, tomatoes, peaches, and feta. 4. To make the vinaigrette. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the olive oil, vinegar, lemon, honey, salt, pepper, and chili flakes. 5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with pumpkin seeds, prosciutto, and a handful of basil. Eat and enjoy!
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