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 hearty chickpeas tossed with fresh arugula and garden veggies in a zesty lemon vinaigrette for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
41.4g
Fat
10.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

110g Turkey Breast

1/2 cup Canned Chickpeas

2 cups Fresh Arugula

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp 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 until it reaches an internal temperature of 165°F, then set aside to rest.

  • 3

    Whisk together the lemon juice, olive oil, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    Rinse and drain the canned chickpeas thoroughly to remove excess sodium.

  • 5

    Combine the fresh arugula, halved cherry tomatoes, sliced cucumber, and chickpeas in a large salad bowl.

  • 6

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

  • 7

    Drizzle the lemon vinaigrette over the top 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 hearty chickpeas tossed with fresh arugula and garden veggies in a zesty lemon vinaigrette for a bright, citrusy finish.

NUTRITION

384kcal
Protein
41.4g
Fat
10.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

110g Turkey Breast

1/2 cup Canned Chickpeas

2 cups Fresh Arugula

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp 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 until it reaches an internal temperature of 165°F, then set aside to rest.

  • 3

    Whisk together the lemon juice, olive oil, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    Rinse and drain the canned chickpeas thoroughly to remove excess sodium.

  • 5

    Combine the fresh arugula, halved cherry tomatoes, sliced cucumber, and chickpeas in a large salad bowl.

  • 6

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

  • 7

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