Egg and Pulled Turkey Salad with Yogurt Dressing

Ingredients

• Turkey Breast150 g
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Olives4 count (20 g)
• Yogurt1/4 cup (60 g)
• Olive Oil1 teaspoon (3 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the turkey in salted water for about 10-12 minutes until done.

2. 2

   Step 2

   Once heated, shred with a fork or your hands.

3. 3

   Step 3

   At the same time, boil the egg for 8 minutes. Remove, drain and peel.

4. 4

   Step 4

   Slice the egg and the tomato. Cut the lettuce into strips and chop the olives.

5. 5

   Step 5

   For the dressing: Mix the yogurt (plain and unsweetened), lemon juice and olive oil. Add salt and pepper. Set some of the mixture aside to garnish.

6. 6

   Step 6

   You can use milk instead of plain yogurt.

7. 7

   Step 7

   Add the pulled turkey and the chopped olives into the dressing. Mix well.

8. 8

   Step 8

   Serve the lettuce, tomato and the egg on a plate and add the pulled turkey with the yogurt dressing on top. Garnish with the remaining dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Pulled Turkey Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.