YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette
Grilled turkey breast and chickpeas served over fresh garden greens with a zesty lemon-dijon vinaigrette for a bright, citrusy finish.
INGREDIENTS
4.8 ounces Turkey Breast
1/3 cup Chickpeas, rinsed
2 cups Mixed Greens
1/2 cup Cherry Tomatoes, halved
1/2 cup Cucumber, sliced
1/4 medium Avocado, sliced
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Season the turkey breast with a pinch of salt and pepper, then grill over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.
Remove the turkey from the grill and let it rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and rinsed chickpeas.
Top the salad with the grilled turkey strips and the sliced avocado.
Drizzle the lemon vinaigrette over the salad and toss gently to combine just before serving.