YOUR SOLIN GENERATED RECIPE
Grilled Turkey Breast Salad with Crunchy Chickpeas and Lemon-Tahini Dressing
Tender grilled turkey breast and air-fried chickpeas served over crisp mixed greens with a creamy lemon-tahini dressing and a toasted sesame finish.
INGREDIENTS
6 ounces Turkey Breast
1/4 cup Canned Chickpeas, rinsed and dried
1.5 tablespoons Tahini
2 cups Mixed Greens
1/2 cup Sliced Cucumber
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the turkey breast dry and season with a pinch of sea salt and black pepper.
Heat a grill pan or outdoor grill over medium-high heat and cook the turkey for 5-7 minutes per side until the internal temperature reaches 165°F.
Toss the chickpeas with half of the olive oil and a pinch of salt, then air-fry at 400°F for 10-12 minutes until crunchy.
In a small bowl, whisk together the tahini, lemon juice, remaining olive oil, and a splash of warm water until the dressing is smooth and pourable.
Place the mixed greens in a large bowl and top with sliced cucumber, halved cherry tomatoes, and the grilled turkey.
Garnish with the crunchy chickpeas and drizzle the lemon-tahini dressing over the top before serving.