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31+ Recipes To Cook In August 2025.
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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.
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!
This post was originally published on July 30, 2025
OMG! This baby is on repeat! It’s the best combo: peaches, feta, heirloom tomatoes, chicken / pumpkin seeds, arugula. And the vinaigrette?!?! I want to marry it.
I am eating this every day & taking it to every dinner party – People rave over it.
As the fall / winter sets in I can’t wait to try it with pomegranate seeds and squash or cranberries and pumpkin.
Thank you Tieghan!! Yumbo 🙂
Hey Brenda,
Happy Monday!! Thanks a lot for making this recipe so often and sharing your feedback, I’m so glad it is always a winner!
We made this for dinner last evening and it will be on a weekly rotation! My “only ranch dressing” husband was blown away. So glad I was able to get him out of his box! It’s fresh peach time now but, what other fruit would work with this so I can continue to make it again and again?
Hi Carol! I’m SO glad you loved this salad! Thanks so much for trying it out! I would say you could try it with plums, nectarines, apricots, or cherries! xT
Excited to try this this week! It looks like your rotisserie chicken has some seasonings on it — can you share what you used? We get the pre-shredded Costco rotisserie chicken which is convenient but definitely needs some sprucing up, so I’m curious what you added to yours.
Hi Meghan! Here’s my rotisserie chicken recipe if you need inspo for which seasonings to use to spice up a rotisserie chicken! 🙂 https://fett-weg.today/magic-faux-tisserie-chicken/%3C/a%3E Hope you enjoy! xT
My mom said it was”Everything.” Lloyd Chardonnay and Red Lobster Biscuits. You’re welcome, and always, thank you, Tieghan. ❤️
Wow thank you SO much Liz! I am so glad you loved this salad! Thanks for giving it a try! xT
This was absolutely scrumptious! I used farm fresh ingredients and fresh herbs and it was just soooo good that I’ll definitely make it again and again. Make sure to make the vinaigrette. I was a little skeptical about the brown butter having never used it in a salad dressing before. I was tempted to just use a simple basic vinaigrette but taking the extra 5 minutes to make this one is well worth it. The pumpkin seeds and the prosciutto are the perfect “punch”. Kudos to the chef for this super easy and delightful summer recipe!
Hey Beth! So happy to hear you enjoyed this salad! The brown butter makes the flavors of the dressing really stand out! Thanks for giving the recipe a try! xT
Looks good! Love palisade peaches. I am genuinely curious, who is eating all of the dishes you’ve been cooking on your stories such as this one while your family is traveling? I imagine dropping off a dish such as this salad at a local food pantry wouldn’t be the smartest, food safety-wise. Looking forward to reading your reply!! Have a great day 🙂
Hey Lindsey! Friends and neighbors! Thankfully we do have people close by that are always grateful for any leftover foods! It never gets wasted!
Hope you are having a nice weekend!! xT
Boy oh boy, was this delicious! The vinaigrette had a ton of flavor and the pumpkin seeds roasted with the prosciutto was outstanding. I couldn’t stop eating it as I was making the salad and had to hide it. Great recipe!
Thank you SO much for trying out this salad! I am so glad you enjoyed it! xT
What’s not to love?
Thank you SO much Denise! So glad you are loving this salad! Have an amazing summer! 🙂 xT
This salad sounds delicious and I would love to take it to a gathering at a friend’s lake house. Do you think it would work if I made the dressing and crisped the proscuitto ahead of time? I was thinking I could just bring the rest of the ingredients separately and toss it right before serving. Thoughts??
Hey Carol! Sounds like a great plan! Making the dressing and crisping the prosciutto ahead of time will save you lots of prep at the lake. Keeping the other ingredients separate and tossing everything right before serving will keep the salad fresh and prevent anything from getting soggy. Perfect for a gathering! Hope this helps! xT
Hello, I’ve never seen butter in a vinaigrette. What happens to it once the salad sits for a bit or goes into the refrigerator?
Hey Lisa! Great question! When butter is added to a vinaigrette, it usually melts into the warm dressing and helps create a rich, silky texture. If the salad sits or chills in the fridge, the butter may solidify a bit, making the dressing thicker or slightly cloudy, but it will soften again as it comes to room temperature. To avoid clumping, it’s best to toss the salad just before serving. Hope this helps! xT
There is no chicken listed – what amount do we use and how do we prepare it?
Hi Barb! The recipe calls for 2 cups of rotisserie chicken! Hope this helps! 🙂 xT
I see now that it was updated to include the chicken!