Description
🍑 Sweet peaches and juicy tomatoes create a bright, summery flavor that pairs perfectly with tender chicken.
🥗 A warm herb‑infused vinaigrette adds depth while keeping the salad light and refreshing.
Ingredients
1/2 cup pumpkin seeds
2 Tbsp salted butter for toasting seeds
Flaky sea salt, to finish
3 oz prosciutto, sliced into thin strips
6 cups mixed greens (baby romaine and arugula)
1 cup fresh basil leaves, roughly torn
2 cups shredded rotisserie chicken (or any cooked chicken)
1 1/2 cups cherry- or heirloom tomatoes, halved
2–3 ripe peaches, sliced thin
1 cup crumbled feta cheese (or brie if preferred)
2 Tbsp salted butter
1 small shallot, finely minced
1 Tbsp fresh rosemary (or 1 tsp dried)
1 Tbsp fresh thyme (or 1 tsp dried)
1/3 cup extra-virgin olive oil
1/4 cup peach or white balsamic vinegar
1 Tbsp fresh lemon juice
2 tsp honey
Pinch of salt, freshly ground pepper, and chili flakes (to taste)
Instructions
1-First, heat your oven to 375°F (190°C) and line a baking sheet with parchment. Toss the pumpkin seeds with 2 Tbsp butter, spread them on the sheet, and arrange the prosciutto strips beside them. Bake for 10 minutes until the prosciutto is crisp and the seeds are golden, then sprinkle the seeds with a pinch of flaky sea salt.
2-In a large bowl, combine the mixed greens, basil, shredded chicken, tomato halves, peach slices, and crumbled feta.
3-In a skillet over medium heat, melt 2 Tbsp butter and cook, stirring, until it turns a light brown (about 5 minutes). Remove from heat, add the minced shallot, rosemary, and thyme, and let it sizzle briefly. Whisk in the olive oil, vinegar, lemon juice, honey, and season with salt, pepper, and chili flakes.
4-While the vinaigrette is still warm, pour it over the salad and toss gently to coat. Top with the toasted pumpkin seeds, crispy prosciutto, and a few extra basil leaves, then serve immediately for the best texture.
Notes
🍗 Use pre‑cooked rotisserie chicken to cut prep time.
🔥 Keep a close eye on the pumpkin seeds while toasting; they can burn quickly.
❄️ If the butter‑based dressing solidifies in the refrigerator, let it sit at room temperature or gently re‑warm before tossing.
- Prep Time: 25 minutes
- Toasting: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No‑Cook (warm dressing)
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200 g)
- Calories: 452 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Tomato, Peach, Chicken, Salad