Ingredients Â
- 1 tbsp fresh thyme
- 2 tsp rosemary
- 2 tsp lemon zest
- 1 tbsp olive oil
- ½ tsp sea salt divided
- 1 lb skinless turkey breasts
Dressing
- ½ cup 2% Greek yogurt
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- 3 tbsp almond milk
- 1 tbsp mayonnaise
- 1 tbsp poppy seeds
- ¼ tsp onion powder
Assemble
- 6 cups mixed greens
- ½ cup red onion sliced thin
- ¼ cup walnut pieces
- ½ cup strawberries sliced
- ¼ cup crumbled goat cheese
Instructions
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Preheat oven to 375.
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Combine fresh thyme and rosemary on a cutting board, using a sharp knife to chop fine. Add the herbs, lemon zest, olive oil and ¼ tsp sea salt to a small bowl; mix well to combine.
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Place the turkey breast onto a cookie sheet, or oven-proof dish; use a spoon to spread the herb mixture evenly over the top. Roast the turkey in the oven for 35-40 minutes, or until a meat thermometer reads 165F.
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While the turkey is roasting, combine all of the dressing ingredients, plus ¼ tsp sea salt, in a small mixing bowl. Use a whisk to combine well. Place dressing in the fridge to chill until it’s time to assemble the salad.
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Once the turkey is fully cooked, transfer from the pan to a plate or cutting board. Use two forks to pull the turkey meat into small pieces. Set aside to cool slightly while you make the salad.
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Place greens, onions, walnuts and strawberries into a large mixing bowl. Drizzle about 3 tablespoons of dressing over top and toss well to combine; add more dressing to suit your preferences, if necessary.
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Divide the salad evenly onto 3 plates and crumble the goat cheese over top of each. Add the pulled turkey to each plate and serve!
Tips & Tricks
This flavourful lemon and herb turkey would make a delicious addition to any of your favourite salad recipes! Use it to top other leafy green based salads; it would also work well paired with a quinoa or pasta salad.
Nutrition Per Serving
Calories: 483kcalCarbohydrates: 27gProtein: 46gFat: 20gSodium: 631mg

Tried this recipe?
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