Grilled Turkey Breast Salad with Cucumber 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 Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Cucumber and Lemon Vinaigrette

Grilled turkey breast over fresh mixed greens and cucumbers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

166kcal
Protein
17.2g
Fat
8.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

1.8 ounces Turkey Breast

1 cup Cucumber

2 cups Mixed Greens

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the turkey breast with a pinch of salt and black pepper.

  • 2

    Grill the turkey over medium-high heat for 4-5 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 4

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

  • 5

    Place the mixed greens and sliced cucumbers in a large bowl and toss with half of the dressing.

  • 6

    Top the salad with the grilled turkey slices and drizzle with the remaining lemon vinaigrette.

Grilled Turkey Breast Salad with Cucumber 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 Cucumber and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Cucumber and Lemon Vinaigrette

Grilled turkey breast over fresh mixed greens and cucumbers, finished with a bright and zesty lemon vinaigrette.

NUTRITION

166kcal
Protein
17.2g
Fat
8.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

1.8 ounces Turkey Breast

1 cup Cucumber

2 cups Mixed Greens

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the turkey breast with a pinch of salt and black pepper.

  • 2

    Grill the turkey over medium-high heat for 4-5 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing into thin strips.

  • 4

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

  • 5

    Place the mixed greens and sliced cucumbers in a large bowl and toss with half of the dressing.

  • 6

    Top the salad with the grilled turkey slices and drizzle with the remaining lemon vinaigrette.