Turkey Breast Salad

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A white oval dish contains a salad with spinach leaves, sliced pears, cucumber, chunks of white cheese, pecans, and pieces of chicken. Two wooden salad servers rest on the edge of the dish.

Quick, fresh turkey breast salad with crunchy cucumbers, creamy goat cheese, and a sweet balsamic vinaigrette.

Course Lunch, Main, Salad

Cuisine Health food, Healthy, Mediterranean, Middle Eastern

Keyword cucumber salad, easy, easy salad, goat cheese, goat cheese salad, greens, lunch, main, main course, spinach, turkey, turkey breast

Prep Time 10

Total Time 10

Servings servings

Calories 195kcal

Author Ksenia Prints

Equipment

Salad Bowl
whisk or fork
Knife and cutting board

Ingredients

2 cups fresh baby spinach
1 cup cooked turkey breast sliced or cubed
1 ripe pear thinly sliced
½ cucumber sliced into half moons
½ cup goat cheese crumbled
¼ cup sliced almonds optional

For the dressing

¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoon olive oil
Salt and black pepper to taste

Instructions

In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, and honey. Slowly stream in the olive oil while whisking, then season with salt and pepper. Set aside.
Place the spinach in a large salad bowl. Fluff gently with your hands to keep it airy.
Top the greens with turkey breast, sliced pear, and cucumber. Crumble the goat cheese over everything.
If using almonds, lightly toast them in a dry pan over medium heat for 2–3 minutes, stirring often. Sprinkle over the salad.
Drizzle with dressing and toss gently, coating the ingredients without breaking them apart. Serve immediately.

Video

Nutrition