High-protein turkey salad

High-protein turkey salad with turkey breast, chickpeas, rocket and a yoghurt and mustard dressing – a high-protein everyday recipe with a fresh note.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 384 kcal per serving
• Protein: 42 g
• Fat: 16 g
• Carbs: 18 g

Ingredients

• 300 g turkey breast
• 1 tin of chickpeas
• 100 g rocket
• 100 g natural yoghurt
• 1 tbsp mustard
• 1 tbsp olive oil
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Cut the turkey breast into even strips. Fry them in the olive oil over a medium to high heat until golden brown all over.
2. Add the chickpeas to the turkey breast in the pan. Warm everything through briefly and season with salt.
3. Stir the natural yoghurt and mustard into a creamy dressing. Season to taste with a small pinch of salt.
4. Wash the rocket thoroughly and leave it to drain well. Divide it between plates or bowls.
5. Spoon the warm turkey breast and chickpea mixture over the rocket. This wilts the leaves slightly and helps them combine better with the dressing.
6. Finally, drizzle over the yoghurt and mustard dressing and serve the high-protein turkey salad straight away.

Good to know

When it needs to be quick, this salad is a really good solution. Hearty and fresh, without feeling heavy.

Swaps

Turkey breast → chicken breast (similar protein content). Natural yoghurt → Greek yoghurt (more protein, creamier texture). Chickpeas → white beans (a mild alternative with fibre). Rocket → lamb's lettuce (a little milder, also provides folate).

Allergens

Contains milk (natural yoghurt) and mustard. Usually good for children if the mustard is mild and the turkey breast is cooked right through – in pregnancy, too, only with fully cooked meat and pasteurised yoghurt.