YOUR SOLIN GENERATED RECIPE
Herb-Roasted Turkey and Crispy Vegetable Salad with Zesty Vinaigrette
Savor a hearty yet light salad featuring succulent herb-roasted turkey paired with a mix of crispy vegetables and roasted chickpeas, all tossed in a refreshing zesty vinaigrette. This dish is not only vibrant in color but also a nutrient-packed meal perfect for any time of the day.
INGREDIENTS
6 oz Turkey Breast
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1/2 cup Chopped Red Bell Pepper
1/4 cup Roasted Chickpeas
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Herbs (thyme, rosemary)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F. Pat the turkey breast dry and rub with chopped fresh herbs, salt, and pepper.
Place the turkey on a baking sheet and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F. Let it rest for a few minutes and then slice thinly.
While the turkey is roasting, prepare your salad. In a large bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, and chopped red bell pepper.
Add the roasted chickpeas to the salad for a delightful crunch.
In a small bowl, whisk together extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create the zesty vinaigrette.
Drizzle the vinaigrette over the salad and toss until evenly coated.
Top the salad with the sliced turkey and serve immediately.