This lighter take on a classic Caesar brings together roasted turkey breast, crisp lettuce, and a creamy yogurt-sriracha dressing — a high-protein salad that still feels indulgent. If you enjoy bold, crunchy salads, our Seared Tuna Salad with Grilled Zucchini and Avocado is another fresh favorite. For more light mains, try the Light Chicken Salad with Mustard Dressing.
Ingredients
- 400 g (14 oz) turkey breast
- 150 g (5 oz) iceberg lettuce
- 2 cucumbers
- 100 g (3.5 oz) cherry tomatoes
- 100 g (3.5 oz) radishes
- 1/4 red onion, sliced
- 100 g (3.5 oz) plain yogurt
- 1 garlic clove, minced
- 1 tbsp sriracha
- 70 g (2.5 oz) parmesan, grated
- 1 egg
- Ciabatta croutons
- Salt and pepper to taste
Instructions
- Rub the turkey with spices and roast at 190°C (375°F) for 35 minutes. Let it rest, then slice thinly.
- Slice the vegetables into rings, toss with the lettuce, and dress with a sauce made from the yogurt, garlic, spices, and sriracha.
- Boil the egg in boiling water for 6 minutes for a jammy yolk.
- Top the salad with the sliced turkey, grated parmesan, onion, and ciabatta croutons. Serve with the halved egg.
Tips
- Roast the turkey until it reaches 165°F (74°C) at the thickest part — check USDA’s food safety guidelines for the full chart on safe poultry temperatures.
- Boil the egg for exactly 6 minutes for a jammy yolk, then chill it in ice water right away so it peels cleanly.
- Dress the salad just before serving so the lettuce stays crisp, and whisk extra sriracha into the yogurt sauce if you like heat. For another protein-packed bowl, see our Warm Eggplant and Chicken Salad with Walnuts.
Nutrition (per 100 g): 78 kcal, protein 5.3 g, fat 3.2 g, carbohydrates 6.2 g.