Crispy Turkey and Provolone Chopped Salad

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

Crispy Turkey and Provolone Chopped Salad

YOUR SOLIN GENERATED RECIPE

Crispy Turkey and Provolone Chopped Salad

A vibrant, crunchy salad featuring crispy, seasoned turkey breast paired with melty provolone cheese, tossed with fresh romaine, cherry tomatoes, red bell pepper, and cucumber. Finished with a drizzle of olive oil and red wine vinegar, this salad packs a balanced punch of protein and flavorful freshness.

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NUTRITION

380kcal
Protein
35.1g
Fat
22.4g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 oz Provolone Cheese

2 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/4 medium Cucumber

1 Tbsp Olive Oil

1 Tbsp Red Wine Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and arrange turkey breast pieces on a baking sheet. Lightly season with salt and pepper and bake until crispy, about 10-12 minutes. Alternatively, use pre-cooked crispy turkey.

  • 2

    While the turkey crisps up, chop the romaine lettuce, halve the cherry tomatoes, dice the red bell pepper, and slice the cucumber.

  • 3

    In a large bowl, combine the chopped vegetables. Tear the provolone cheese into bite-sized pieces and add them to the salad.

  • 4

    Once the turkey is crispy, allow it to cool slightly and then roughly chop into pieces before adding to the salad.

  • 5

    In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the salad. Toss gently to combine all ingredients.

  • 6

    Season with additional salt and pepper if needed and serve immediately.

Crispy Turkey and Provolone Chopped Salad

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

Crispy Turkey and Provolone Chopped Salad

YOUR SOLIN GENERATED RECIPE

Crispy Turkey and Provolone Chopped Salad

A vibrant, crunchy salad featuring crispy, seasoned turkey breast paired with melty provolone cheese, tossed with fresh romaine, cherry tomatoes, red bell pepper, and cucumber. Finished with a drizzle of olive oil and red wine vinegar, this salad packs a balanced punch of protein and flavorful freshness.

NUTRITION

380kcal
Protein
35.1g
Fat
22.4g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 oz Provolone Cheese

2 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/4 medium Cucumber

1 Tbsp Olive Oil

1 Tbsp Red Wine Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and arrange turkey breast pieces on a baking sheet. Lightly season with salt and pepper and bake until crispy, about 10-12 minutes. Alternatively, use pre-cooked crispy turkey.

  • 2

    While the turkey crisps up, chop the romaine lettuce, halve the cherry tomatoes, dice the red bell pepper, and slice the cucumber.

  • 3

    In a large bowl, combine the chopped vegetables. Tear the provolone cheese into bite-sized pieces and add them to the salad.

  • 4

    Once the turkey is crispy, allow it to cool slightly and then roughly chop into pieces before adding to the salad.

  • 5

    In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the salad. Toss gently to combine all ingredients.

  • 6

    Season with additional salt and pepper if needed and serve immediately.