YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette
Enjoy a refreshing and protein-packed lunch featuring juicy grilled turkey breast paired with hearty chickpeas over a bed of mixed greens and cherry tomatoes, all drizzled with a bright and zesty lemon vinaigrette.
INGREDIENTS
3 oz Grilled Turkey Breast
1/4 cup Canned Chickpeas (drained)
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes, halved
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Salt and Pepper, to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the turkey breast lightly with salt and pepper.
Grill the turkey breast for about 4-5 minutes per side, or until fully cooked and nicely charred. Allow it to rest for a few minutes before slicing.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and drained chickpeas.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of salt and pepper to make the vinaigrette.
Slice the grilled turkey breast into thin strips and add to the salad.
Drizzle the lemon vinaigrette over the salad and toss to combine thoroughly.
Serve immediately and enjoy your light, protein-packed lunch.