Tomato Peach Chicken Salad
Juicy peaches, tomatoes, shredded chicken, and feta with a brown‑butter rosemary vinaigrette. Summer in a bowl!
Servings: 6
Calories: 452kcal
Ingredients
- 1/2 cup pumpkin seeds
- 2 tablespoons salted butter
- flaky sea salt
- 3 ounces thinly sliced prosciutto
- 6 cups mixed salad greens
- 1 cup fresh basil leaves
- 2 cups cooked shredded rotisserie chicken
- 1 1/2 cups cherry or heirloom tomatoes
- 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 (1 teaspoons dried)
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 1/3 cup olive oil
- 1/4 cup peach or white balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- salt, black pepper, chili flakes
Instructions
- 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!
Nutrition
Calories: 452kcal
