YOUR SOLIN GENERATED RECIPE
Lean Turkey & Provolone Chopped Salad with Crispy Romaine and Zesty Vinaigrette
A refreshing chopped salad featuring lean turkey breast and provolone cheese, complemented by the crispiness of romaine and a tangy, zesty vinaigrette. This salad balances savory flavors with bright citrus notes and a satisfying crunch.
INGREDIENTS
4 oz Lean Turkey Breast (cooked & chopped)
1 oz Provolone Cheese, sliced/diced
2 cups chopped Romaine Lettuce
1/2 cup halved Cherry Tomatoes
1/2 cup sliced Cucumber
2 tbsp finely chopped Red Onion
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Dijon Mustard
1 tsp Dried Oregano
Salt and Black Pepper to taste
1/2 cup Crispy Romaine Chips
PREPARATION
Start by prepping the salad base: chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and finely chop the red onion.
Dice the cooked lean turkey breast into bite-sized pieces and roughly chop the provolone cheese. Set aside.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, and a pinch of salt and pepper to create the zesty vinaigrette.
Combine the chopped turkey, provolone, romaine, cherry tomatoes, cucumber, and red onion in a large salad bowl.
Drizzle the vinaigrette evenly over the salad and toss gently until all ingredients are well coated.
Top the salad with crispy romaine chips to add an extra layer of crunch and texture.
Adjust seasoning with additional salt and pepper if necessary, and serve immediately.