Name: Grilled Turkey Breast Salad with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Turkey Breast; 2 cups Mixed Greens; 0.5 cup Cucumber; 0.5 cup Red Bell Pepper; 0.25 cup Carrots; 1 tablespoon Non-fat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1.5 tablespoons Pepitas

Grilled Turkey Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

Grilled turkey breast sliced over a bed of crisp garden greens and crunchy peppers, drizzled with a creamy lemon-yogurt vinaigrette and finished with toasted pepitas.

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NUTRITION

Protein

31.7g

Fat

20.6g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Turkey Breast

2 cups Mixed Greens

0.5 cup Cucumber

0.5 cup Red Bell Pepper

0.25 cup Carrots

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1.5 tablespoons Pepitas

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PREPARATION

1
Season the turkey breast with a pinch of salt, black pepper, and dried oregano.
2
Grill the turkey over medium-high heat until the internal temperature reaches 165°F, then let it rest for five minutes before slicing into thin strips.
3
Whisk together the non-fat Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until smooth and emulsified.
4
Chop the cucumber and red bell pepper into bite-sized pieces and shred the carrots.
5
Toss the mixed greens with the chopped cucumber, bell pepper, and carrots in a large serving bowl.
6
Arrange the sliced grilled turkey on top of the vegetable bed and sprinkle with the toasted pepitas.
7
Drizzle the creamy lemon-yogurt vinaigrette over the salad just before serving.