Grilled Turkey Breast Salad with Chickpeas 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 Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled turkey breast and chickpeas served over fresh mixed greens with a vibrant lemon vinaigrette and crisp sliced cucumbers.

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NUTRITION

253kcal
Protein
28.1g
Fat
8.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Turkey Breast

1/4 cup Chickpeas

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the turkey breast over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing it 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 in a large bowl and top with chickpeas, sliced cucumber, and halved cherry tomatoes.

  • 6

    Add the sliced turkey breast to the salad.

  • 7

    Drizzle the lemon vinaigrette over the top and toss gently to combine.

Grilled Turkey Breast Salad with Chickpeas 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 Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled turkey breast and chickpeas served over fresh mixed greens with a vibrant lemon vinaigrette and crisp sliced cucumbers.

NUTRITION

253kcal
Protein
28.1g
Fat
8.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Turkey Breast

1/4 cup Chickpeas

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the turkey breast over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the turkey rest for 5 minutes before slicing it 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 in a large bowl and top with chickpeas, sliced cucumber, and halved cherry tomatoes.

  • 6

    Add the sliced turkey breast to the salad.

  • 7

    Drizzle the lemon vinaigrette over the top and toss gently to combine.