Grilled Turkey and Spinach Salad with Chickpeas

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

Grilled Turkey and Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Chickpeas

Grilled turkey breast and chickpeas over fresh baby spinach, tossed in a lemon-herb vinaigrette with a bright, zesty finish.

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NUTRITION

326kcal
Protein
29.6g
Fat
12g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Turkey Breast

1/3 cup Chickpeas

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until cooked through.

  • 3

    Let the turkey rest for 5 minutes, then slice into thin strips.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of garlic powder.

  • 5

    Combine the baby spinach, chickpeas, halved cherry tomatoes, and diced cucumber in a large salad bowl.

  • 6

    Top the greens with the sliced turkey and drizzle with the lemon-herb vinaigrette.

Grilled Turkey and Spinach Salad with Chickpeas

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

Grilled Turkey and Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Chickpeas

Grilled turkey breast and chickpeas over fresh baby spinach, tossed in a lemon-herb vinaigrette with a bright, zesty finish.

NUTRITION

326kcal
Protein
29.6g
Fat
12g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Turkey Breast

1/3 cup Chickpeas

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the turkey breast with salt, pepper, and dried oregano.

  • 2

    Grill the turkey over medium-high heat for 5-6 minutes per side until cooked through.

  • 3

    Let the turkey rest for 5 minutes, then slice into thin strips.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of garlic powder.

  • 5

    Combine the baby spinach, chickpeas, halved cherry tomatoes, and diced cucumber in a large salad bowl.

  • 6

    Top the greens with the sliced turkey and drizzle with the lemon-herb vinaigrette.