1- Alright, let’s dive into making this Tomato Peach Chicken Salad it’s one of those recipes that feels like a hug in a bowl. First off, start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This step gets your pumpkin seeds and prosciutto ready for toasting, which adds that irresistible crunch I love so much.

2- Next, toss the pumpkin seeds with 2 tablespoons of salted butter, spread them out on the sheet, and arrange the prosciutto strips around them. Pop it in the oven for about 10 minutes until everything is golden and crisp, then sprinkle with a pinch of flaky sea salt and set it aside to cool. While that’s happening, grab a large mixing bowl and combine 6 cups of mixed greens, 1 cup of fresh basil leaves, 2 cups of shredded rotisserie chicken, 1 ½ cups of halved cherry or heirloom tomatoes, 2 3 sliced fresh peaches, and 1 cup of crumbled feta cheese.

3- For the vinaigrette, melt the remaining 2 tablespoons of salted butter in a small skillet over medium heat, stirring until it turns a nutty brown, which takes about 5 minutes. Take it off the heat, add 1 finely minced shallot, 1 tablespoon of fresh rosemary, and 1 tablespoon of fresh thyme, letting them sizzle for a few seconds. Then, whisk in ⅓ cup of olive oil, ¼ cup of peach or white balsamic vinegar, 1 tablespoon of lemon juice, 2 teaspoons of honey, a pinch of salt, pepper, and chili flakes to taste until it’s all mixed up nicely.

4- Final Touches for Serving Now, drizzle that warm vinaigrette over your salad bowl and toss everything gently to coat. Scoop it onto plates, top with your toasted pumpkin seeds and crisp prosciutto, and add a few extra basil leaves for a pretty finish. Serve it right away to keep that crunch and warmth, and you’ve got a meal that’s as fun to eat as it is to make. For more ideas on quick meals, check out my street corn chicken rice bowl recipe for another easy favorite.