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.


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 

  1. 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 

  1. Wash and prep all of your veg.
  2. Add all of the ingredients together and mix with your fav salad dressing.