Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled turkey breast and chickpeas served over a bed of fresh mixed greens and cucumbers, finished with a zesty lemon-dijon vinaigrette.

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NUTRITION

365kcal
Protein
41g
Fat
9.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Turkey Breast

1/2 cup Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt and black pepper.

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large serving bowl, combine the mixed greens, chickpeas, sliced cucumber, and cherry tomatoes.

  • 5

    Slice the grilled turkey into thin strips and arrange them over the salad base.

  • 6

    Drizzle the zesty lemon vinaigrette over the top and toss gently before serving.

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled turkey breast and chickpeas served over a bed of fresh mixed greens and cucumbers, finished with a zesty lemon-dijon vinaigrette.

NUTRITION

365kcal
Protein
41g
Fat
9.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Turkey Breast

1/2 cup Chickpeas, rinsed

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with a pinch of sea salt and black pepper.

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large serving bowl, combine the mixed greens, chickpeas, sliced cucumber, and cherry tomatoes.

  • 5

    Slice the grilled turkey into thin strips and arrange them over the salad base.

  • 6

    Drizzle the zesty lemon vinaigrette over the top and toss gently before serving.