Grilled Turkey Breast Salad with Mixed Greens and Quinoa

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

Grilled Turkey Breast Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Mixed Greens and Quinoa

This vibrant salad features tender grilled turkey breast on a bed of crisp mixed greens, complemented by hearty quinoa and fresh cherry tomatoes and cucumbers. A light lemon vinaigrette ties the flavors together for a refreshing yet satisfying lunch that’s both nutritious and delicious.

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NUTRITION

350kcal
Protein
32.2g
Fat
8.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast

2 cups Mixed Greens

0.75 cup cooked Quinoa

5 Cherry Tomatoes

0.5 cup Cucumber slices

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper, and grill for about 5-6 minutes per side until cooked through. Let it rest for a few minutes before slicing.

  • 3

    While the turkey is cooking, prepare the salad base by placing mixed greens in a large bowl. Add the halved cherry tomatoes and cucumber slices.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Add the cooked quinoa to the salad bowl and toss gently with the greens and vegetables.

  • 6

    Slice the grilled turkey breast into strips and layer on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad, toss lightly, and serve immediately.

Grilled Turkey Breast Salad with Mixed Greens and Quinoa

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

Grilled Turkey Breast Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Mixed Greens and Quinoa

This vibrant salad features tender grilled turkey breast on a bed of crisp mixed greens, complemented by hearty quinoa and fresh cherry tomatoes and cucumbers. A light lemon vinaigrette ties the flavors together for a refreshing yet satisfying lunch that’s both nutritious and delicious.

NUTRITION

350kcal
Protein
32.2g
Fat
8.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 ounces Turkey Breast

2 cups Mixed Greens

0.75 cup cooked Quinoa

5 Cherry Tomatoes

0.5 cup Cucumber slices

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper, and grill for about 5-6 minutes per side until cooked through. Let it rest for a few minutes before slicing.

  • 3

    While the turkey is cooking, prepare the salad base by placing mixed greens in a large bowl. Add the halved cherry tomatoes and cucumber slices.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Add the cooked quinoa to the salad bowl and toss gently with the greens and vegetables.

  • 6

    Slice the grilled turkey breast into strips and layer on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad, toss lightly, and serve immediately.