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

Tender grilled turkey breast served over crisp mixed greens and chickpeas, drizzled with a bright lemon-garlic vinaigrette for a refreshing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
32.1g
Fat
16.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1/4 cup Canned Chickpeas

1 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Grill the turkey for 5-6 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the turkey rests for a few minutes, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 5

    In a large salad bowl, combine the mixed greens, rinsed chickpeas, sliced cucumber, and halved cherry tomatoes.

  • 6

    Slice the grilled turkey into thin strips and place them over the bed of greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.

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

Tender grilled turkey breast served over crisp mixed greens and chickpeas, drizzled with a bright lemon-garlic vinaigrette for a refreshing finish.

NUTRITION

363kcal
Protein
32.1g
Fat
16.4g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1/4 cup Canned Chickpeas

1 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Grill the turkey for 5-6 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the turkey rests for a few minutes, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 5

    In a large salad bowl, combine the mixed greens, rinsed chickpeas, sliced cucumber, and halved cherry tomatoes.

  • 6

    Slice the grilled turkey into thin strips and place them over the bed of greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.