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–+ servings
Grilled Turkey Salad

Discover why Grilled Turkey Salad is the perfect summer meal: light, healthy, and packed with flavor. Easy to make and versatile for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless turkey breast cutlets
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • to taste salt and black pepper
  • 8 cups mixed greens (e.g., romaine, baby spinach, arugula)
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, sliced
  • 0.5 red onion, thinly sliced
  • 1 avocado, cubed (optional)
  • 6 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons red wine vinegar (for dressing)
  • 1 teaspoon Dijon mustard (for dressing)
  • 1 clove garlic, minced (for dressing)
  • pinch dried oregano (for dressing)
  • to taste Additional salt and pepper (for dressing)

Equipment

  • Grill
  • Mixing bowls
  • Jar with a lid
  • Knife
  • Cutting board

Method
 

  1. Trim excess fat from turkey breast cutlets and place in a shallow dish.
  2. In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper.
  3. Pour the mixture over the turkey cutlets, coating each piece.
  4. Marinate turkey for at least 15 minutes (or up to overnight).
  5. While turkey marinates, wash and dry greens thoroughly.
  6. Chop all vegetables into bite-sized pieces.
  7. In a jar, combine dressing ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Shake vigorously.
  8. Preheat grill to medium-high heat (400-450 degrees).
  9. Clean and lightly oil grill grates.
  10. Place marinated turkey on the grill at a 45-degree angle for 4-5 minutes without moving.
  11. Flip turkey and grill the second side for another 4-5 minutes until it reaches 165 degrees internal temperature.
  12. Remove turkey from grill and let it rest for 5 minutes before slicing.
  13. Arrange salad by placing greens in a bowl or on plates, topping with chopped vegetables, sliced turkey, and optional avocado.
  14. Drizzle with dressing and toss gently to combine just before serving.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 35gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 45mgCalcium: 10mgIron: 12mg

Notes

Feel free to customize the salad based on seasonal ingredients or personal preferences. Consider adding nuts for extra crunch or using different dressings to keep things fresh!
Leftovers work well and actually improve overnight in the fridge; just keep the dressing separate until serving to maintain crispness.
For a vegetarian option, substitute turkey with grilled portobello mushrooms or marinated tempeh, and replace the dressing as needed.
You can meal prep by grilling extra turkey on weekends to use throughout the week.
Tried this recipe?Let us know how it was!