Ingredients
12 oz cooked turkey breast, finely chopped
4 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/2 English cucumber, chopped
1/4 red onion, minced
1/2 cup crumbled cheddar cheese
1/4 cup ranch dressing (see recipe below)
2 tbsp mayonnaise
1 tsp Greek yogurt
1 tbsp buttermilk
1 tsp fresh dill, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika (no alcohol-based seasonings)
Optional: 1 tbsp chopped cilantro for garnish
Instructions
Preheat oven to 350°F (175°C). Season cooked turkey breast with 1/2 tsp salt and 1/4 tsp pepper.
Place on a lined baking sheet and bake for 10 minutes until heated through.
Whisk mayonnaise, Greek yogurt, buttermilk, dill, garlic powder, remaining salt, pepper, and paprika to create the ranch dressing.
Chop all vegetable ingredients into uniform sizes.
In a large bowl, combine turkey, romaine, cherry tomatoes, cucumber, and red onion.
Gently fold in crumbled cheddar and 1/4 cup ranch dressing until well coated.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
For crisper veggies, store chopped ingredients separately until ready to serve.
Substitute cheddar with feta for a tangy alternative.
Add 2 tbsp grilled zucchini for extra crunch.
Dressing can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg