Grilled Daring and Peach Salad

Sweet grilled peaches, paired with juicy Daring Plant Chicken pieces, arugula, mozzarella, and topped with pumpkin seeds and a mint pesto… Fancy enough to serve at your next dinner party or simple enough for a light weeknight meal.


15 minCook

25 minPrep



  • 1/2 Pouch Daring Original Plant Chicken Pieces
  • 2 firm, yet ripe, peaches
  • 2 teaspoons extra-virgin olive oil
  • 2 cups baby arugula
  • Mozzarella
  • Pumpkin Seeds for topping
  • Sea salt and fresh black pepper
  • 1 TBSP olive oil for cooking


  • 1 packed cup fresh basil
  • 1 TBSP fresh mint
  • ¼ cup cashew nuts toasted (you could also use pine nuts or walnuts instead)
  • 2 large garlic cloves
  • ½ a lemon juiced
  • 2 TBSP extra-virgin olive oil
  • Pinch of Sea salt and black pepper

Step 1

Slice the peaches into 6 segments per peach. Then along with the Daring pieces add them to a mixing bowl and toss with a drizzle of olive oil and a pinch of salt.

Step 2

Heat your grill (or grill pan) to a medium-high heat. Place the peach slices on the hot grill and cook each side without moving them, for 2-3 minutes. Check to see how the grill marks are coming along after 2 minutes. When ready set aside and allow them to cool to room temperature.

Step 3

Place Daring Pieces on to the grill (or grill pan) and cook for roughly 3-4 minutes on each side or until golden brown charred marks start to appear.

Step 4

Meanwhile, make the basil and mint pesto. Place the basil, mint, cashews, garlic, lemon juice, olive oil and salt and pepper in a blender and pulse. Add more olive oil or lemon juice if you like it really smooth.

Step 5

Toss the arugula with a little bit of olive oil and sea salt and assemble on a platter. Top the arugula with the grilled Daring, peaches, mozzarella pearls, a drizzle of pesto, and a sprinkle of pumpkin seeds. Finally squeeze a little more lemon juice on top along with some small mint leaves.

Step 6

Serve and enjoy

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