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 fiber-rich chickpeas tossed with crisp mixed greens and a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

371kcal
Protein
35.5g
Fat
12.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3.88 oz Turkey Breast

1/2 cup Canned Chickpeas

2 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Dried Oregano

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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 the internal temperature reaches 165°F.

  • 3

    While the turkey rests, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

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

  • 5

    Slice the rested turkey into thin strips and place them on top of the vegetable mixture.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently 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 fiber-rich chickpeas tossed with crisp mixed greens and a zesty lemon vinaigrette for a bright, citrusy finish.

NUTRITION

371kcal
Protein
35.5g
Fat
12.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3.88 oz Turkey Breast

1/2 cup Canned Chickpeas

2 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Dried Oregano

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 the internal temperature reaches 165°F.

  • 3

    While the turkey rests, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

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

  • 5

    Slice the rested turkey into thin strips and place them on top of the vegetable mixture.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients before serving.