YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette
Grilled turkey breast and chickpeas served over crisp garden greens with a bright lemon-Dijon vinaigrette for a refreshing, zesty finish.
INGREDIENTS
3.9 ounces Turkey Breast
0.3 cup Canned Chickpeas
2 cups Mixed Salad Greens
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.3 cup Cucumber
0.3 cup Cherry Tomatoes
1 teaspoon Dijon Mustard
0.2 teaspoon Sea Salt
0.5 teaspoon Black Pepper
PREPARATION
Season the turkey breast with sea salt and black pepper on both sides.
Grill the turkey over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
Let the turkey rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.
In a large salad bowl, combine the mixed greens, chickpeas, sliced cucumber, and halved cherry tomatoes.
Drizzle the lemon-Dijon vinaigrette over the salad and toss gently to coat.
Arrange the sliced grilled turkey on top of the salad and serve immediately.