Chick’n and Arugula Salad

The unique blend of sweet persimmons, peppery arugula, and buttery hazelnuts is the perfect compliment for our lightly seasoned chick’n. Don’t have persimmons? Swap in a cup of fresh blueberries. Perfect as a compliment to other veg-friendly courses, or as a stand-alone main dish. Simple enough for a family meal or as a take-along potluck item. This salad can be served year-round as a refreshing summer entree – or to dress up a holiday dinner table.

what you’ll need:

4 Servings

Zest and juice of 1 small lemon
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
5 ounces baby arugula (about 6 cups)
2 Fuyu persimmons, peeled, halved and thinly sliced
⅓ cup chopped hazelnuts
1 package Tofurky® lightly seasoned chick’n

how to make:

  1. In a large serving bowl, whisk together lemon zest, juice, oil, and shallots with a pinch of sea salt. Add remaining ingredients, and toss until well combined. Top with fresh ground black pepper.
  2. Enjoy immediately!

Put your own spin on the ingredient list and salad prep. Post your custom creation in the comments below. Remember our lightly seasoned chick’n is perfect for a custom marinade, or could be lightly seared for a varied warm salad option. We’d love to see what inspires you and what may interest our veg-friendly communities.

Tofurky offers a variety of chick’n products with unique seasonings, including Tandoori style and BBQ flavor. Look for these easy week-night entree ideas at your local supermarket.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *