YOUR SOLIN GENERATED RECIPE
A vibrant and satisfying salad featuring crispy seasoned turkey breast, a perfectly hard-boiled egg, and a medley of fresh greens and garden veggies. Finished with a zesty mustard vinaigrette and a sprinkling of whole grain croutons for an added crunch, this salad is a delightful way to enjoy a balance of protein, healthy fats, and fiber.
INGREDIENTS
5 ounces crispy baked Turkey Breast
1 hard-boiled egg
2 cups mixed salad greens
1/2 cup cherry tomatoes
1/2 cup cucumber slices
1/4 medium avocado
1/2 cup whole grain croutons
1 tablespoon mustard vinaigrette
PREPARATION
Preheat the oven to 425°F. Season the turkey breast with your favorite herbs and spices, then bake until crispy and cooked through (internal temperature of 165°F), about 15-20 minutes. Let it cool slightly and slice into bite-sized strips.
While the turkey is baking, hard boil the egg. Once cooked, peel and slice it into quarters.
In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Add the turkey slices and hard-boiled egg to the salad.
Dice the avocado and sprinkle it over the salad along with the whole grain croutons.
Drizzle the mustard vinaigrette evenly over the salad and toss gently to combine all ingredients.
Serve immediately and enjoy your protein-packed, crispy turkey club salad.