YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Mixed Greens and Quinoa
Grilled turkey breast served over a bed of leafy greens and fluffy quinoa, finished with a bright lemon-herb vinaigrette and crisp cucumber slices.
INGREDIENTS
4 oz Turkey Breast
0.5 cup Cooked Quinoa
2 cups Mixed Greens
0.5 cup Sliced Cucumber
0.5 cup Cherry Tomatoes
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Season the turkey breast with salt, pepper, and dried oregano.
Grill the turkey over medium-high heat for 5-6 minutes per side until cooked through.
Let the turkey rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the olive oil and lemon juice to create the dressing.
In a large salad bowl, combine the mixed greens, cooked quinoa, sliced cucumber, and halved cherry tomatoes.
Toss the salad with the dressing until evenly coated.
Top the salad with the sliced grilled turkey and serve immediately.