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 mixed greens with a zesty lemon vinaigrette and a finishing touch of crisp, cool cucumber.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
38.2g
Fat
8.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

1/4 cup Canned Chickpeas, rinsed and drained

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

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 the internal temperature reaches 165°F.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 4

    Place the mixed greens, chickpeas, sliced cucumber, and halved cherry tomatoes in a large salad bowl.

  • 5

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

  • 6

    Drizzle the lemon vinaigrette over the top and toss lightly to coat all ingredients 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 mixed greens with a zesty lemon vinaigrette and a finishing touch of crisp, cool cucumber.

NUTRITION

328kcal
Protein
38.2g
Fat
8.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Turkey Breast

1/4 cup Canned Chickpeas, rinsed and drained

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 the internal temperature reaches 165°F.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 4

    Place the mixed greens, chickpeas, sliced cucumber, and halved cherry tomatoes in a large salad bowl.

  • 5

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

  • 6

    Drizzle the lemon vinaigrette over the top and toss lightly to coat all ingredients before serving.