Grilled Turkey Breast Salad with Crunchy Romaine 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 Crunchy Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Romaine and Lemon Vinaigrette

Grilled turkey breast served over a bed of crisp romaine and garden vegetables, finished with a bright and zesty lemon-shallot vinaigrette.

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NUTRITION

367kcal
Protein
41.2g
Fat
17.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

125g Grilled Turkey Breast

150g Romaine Lettuce

52g Cucumber

75g Cherry Tomatoes

9g Olive Oil

15g Lemon Juice

8g Sunflower Seeds

5g Dijon Mustard

1g Dried Oregano

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PREPARATION

  • 1

    Season the turkey breast with dried oregano, salt, and pepper

  • 2

    Grill the turkey over medium-high heat until cooked through, then let it rest before slicing

  • 3

    Chop the romaine lettuce, cucumber, and cherry tomatoes into bite-sized pieces

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette

  • 5

    Combine the greens and vegetables in a large bowl and toss with the dressing

  • 6

    Top the salad with the sliced grilled turkey and a sprinkle of sunflower seeds for a satisfying crunch

Grilled Turkey Breast Salad with Crunchy Romaine 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 Crunchy Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Romaine and Lemon Vinaigrette

Grilled turkey breast served over a bed of crisp romaine and garden vegetables, finished with a bright and zesty lemon-shallot vinaigrette.

NUTRITION

367kcal
Protein
41.2g
Fat
17.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

125g Grilled Turkey Breast

150g Romaine Lettuce

52g Cucumber

75g Cherry Tomatoes

9g Olive Oil

15g Lemon Juice

8g Sunflower Seeds

5g Dijon Mustard

1g Dried Oregano

PREPARATION

  • 1

    Season the turkey breast with dried oregano, salt, and pepper

  • 2

    Grill the turkey over medium-high heat until cooked through, then let it rest before slicing

  • 3

    Chop the romaine lettuce, cucumber, and cherry tomatoes into bite-sized pieces

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette

  • 5

    Combine the greens and vegetables in a large bowl and toss with the dressing

  • 6

    Top the salad with the sliced grilled turkey and a sprinkle of sunflower seeds for a satisfying crunch