Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

Enjoy a vibrant, protein-packed salad featuring succulent grilled turkey breast, crispy roasted chickpeas, fresh mixed greens, cherry tomatoes, cool cucumber slices, and creamy avocado, all brightened with a zesty lemon vinaigrette. This balanced lunch delivers a satisfying crunch and a burst of citrus that delights the palate.

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NUTRITION

384kcal
Protein
40.4g
Fat
12.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/3 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper. Grill the turkey for about 5-6 minutes per side or until fully cooked and nicely charred. Let it rest for a few minutes before slicing thinly.

  • 3

    While the turkey is grilling, prepare the roasted chickpeas if not pre-roasted. Toss chickpeas lightly with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 15 minutes until crunchy.

  • 4

    In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, and cucumber slices. Add the diced avocado.

  • 5

    For the lemon vinaigrette, whisk together the olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Place the sliced grilled turkey and roasted chickpeas on top of the mixed salad, and drizzle the lemon vinaigrette over the salad.

  • 7

    Toss the salad gently to mix all elements thoroughly and serve immediately.

Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

Enjoy a vibrant, protein-packed salad featuring succulent grilled turkey breast, crispy roasted chickpeas, fresh mixed greens, cherry tomatoes, cool cucumber slices, and creamy avocado, all brightened with a zesty lemon vinaigrette. This balanced lunch delivers a satisfying crunch and a burst of citrus that delights the palate.

NUTRITION

384kcal
Protein
40.4g
Fat
12.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1/3 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper. Grill the turkey for about 5-6 minutes per side or until fully cooked and nicely charred. Let it rest for a few minutes before slicing thinly.

  • 3

    While the turkey is grilling, prepare the roasted chickpeas if not pre-roasted. Toss chickpeas lightly with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 15 minutes until crunchy.

  • 4

    In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, and cucumber slices. Add the diced avocado.

  • 5

    For the lemon vinaigrette, whisk together the olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Place the sliced grilled turkey and roasted chickpeas on top of the mixed salad, and drizzle the lemon vinaigrette over the salad.

  • 7

    Toss the salad gently to mix all elements thoroughly and serve immediately.