YOUR SOLIN GENERATED RECIPE
Grilled Turkey and Spinach Salad with Chickpeas
Grilled turkey breast and chickpeas tossed with fresh spinach and garden veggies, finished with a bright lemon-herb dressing and a pinch of cracked black pepper.
INGREDIENTS
120g Turkey Breast
75g Canned Chickpeas (rinsed)
3 cups Baby Spinach
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber (sliced)
2 tbsp Red Onion (finely diced)
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Season the turkey breast with a pinch of salt, pepper, and dried oregano.
Preheat a grill or skillet over medium-high heat and lightly coat with a touch of oil spray if needed.
Grill the turkey for 5-6 minutes per side until the internal temperature reaches 165°F.
Remove the turkey from the heat and let it rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.
In a large salad bowl, combine the fresh spinach, chickpeas, cherry tomatoes, cucumber, and red onion.
Drizzle the dressing over the vegetables and toss gently to ensure everything is evenly coated.
Top the salad with the sliced grilled turkey and finish with an extra crack of black pepper.