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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.

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