Crispy Summer Salad with Plant Based Filets Recipe

This Crispy Summer Salad combines fresh, juicy, seasonal fruit with plant based filets for the flavor and texture your guests crave. Tyson® Plant Based Filets are deep fried and then placed atop a mix of spring greens, Honeycrisp and Granny Smith apples, strawberries, blackberries, pecans and tossed together in a savory sweet vinaigrette dressing. Deliciously sweet, refreshing and a salad that guests will savor. 


Serving Amount – 3 servings



3 ea.Tyson® Plant Based Filets
½ cupApple Cider Vinegar
1 Tbsp.Honey
1 Tbsp.Dijon Mustard
½ TBSP.Kosher Salt
¼ tsp.Freshly Ground Black Pepper
½ cupOlive Oil
5 OZ.Spring Mix Salad Blend
½ EA.Honeycrisp Apple, Thinly Sliced
½ ea.Granny Smith Apple, Thinly Sliced
½ cupStrawberries, Quartered
½ cupBlackberries
½ cupPecans

Step 1 - To prepare Tyson® Plant Based Filets, preheat oil to 350°F. From frozen, place filets in a fryer basket, submerge in oil, and shake basket. Cook the product for 3.5 minutes until product reaches at least 140°F internal temperature. Remove from oil and set aside.

Step 2 - In a small bowl, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil; set aside.

Step 3 - Toss together salad blend, apple slices and berries: season with salt and pepper. Portion mix into three serving bowls.

Step 4 - Sliced cooked filets into quarters. Top each salad pieces from one filet strips and pecans; serve with vinaigrette. 

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