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Grilled Summer Peach and Chick’n Salad

For this simple chick’n salad, you don’t need to heat up the kitchen to get big flavors. A few minutes on a hot grill brings out the sweetness in peaches and red onions. Add a punchy lemon dressing with the savory chick’n and you’ve got yourself a dinner perfect for a steamy summer evening.

2 servings

what you’ll need:

2 ripe peaches, halved and pitted
1 red onion, peeled and cut into ½” thick rings
2 tablespoons lemon juice
3 tablespoons preferred vegetable oil, divided
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon black pepper
4 cups (5 ounces) baby spinach
1 package Tofurky® Slow Roasted Chick’n

how to make:

1. Prepare a hot grill fire or a grill pan over medium heat. Brush peach halves and onion rings with 1 tablespoon oil. Grill until onions and peaches are charred and onions are softened. Cool slightly, then slice peaches and separate onion rings.

2. In a small jar with a tight-fitting lid, combine lemon juice, 2 tablespoons oil, mustard, salt, and pepper. Shake vigorously to combine.

3. In a large bowl, toss spinach with dressing and divide between plates. Top with peaches, onions, and chick’n.

Good food is kind to people, animals, the environment, and especially tastebuds. That’s exactly the kind of food we’ve been making at Tofurky for more than 35 years.

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