This delicious salad will be apart of your summer rotation in no time. Packed with various types of protein, veggies and of course, Turkey – it is sure to please. Sub out the veggies we used below for your favs and pair it with your go-to salad dressing for a filling lunch or dinner. This salad can be meal prepped or made fresh quickly.
Ingredients
What We Used To Top Our Salad
- 1 pkg Hayter’s Farm Boneless Skinless Turkey Breast, Cooked and Sliced
- 1/2 Cup of Chickpeas, Roasted
- 1/4 Cup of Kalamata Olives, Pitted and Sliced
- 1/3 Cup of Cherry Tomatoes, Halved
- 1/4 Cup of Avocado, Diced
- 1/4 Cup of Cucumber, Diced
- A Couple Tablespoons of Goat Cheese, Crumbled
- 1 Hard Boiled Egg, Sliced
- A Few Pinches of Your Choice of Sprouts
- 1 Pkg of Your Fav Lettuce
Method of Preparation
Cook Your Turkey Breast
- Preheat a cast iron pan to medium heat, add oil of choice and cook your turkey to a minimum of 165F internal temperature, occasionally flipping your turkey to brown it on all sides.
Assemble Your Salad
- Wash and prep all of your veg.
- Add all of the ingredients together and mix with your fav salad dressing.