Browned turkey breast, toasted pecans and goat cheese atop mixed greens, drizzled with dressing of Greek yogurt, mayonnaise, chives, flat parsley and tarragon.
Greek yogurt, low fat, plain
Chives, chopped finely
Flat parsley, chopped
Mixed field greens
Red bell pepper, sliced
Red onion, thinly sliced
Italian parsley, chopped
Goat cheese, crumbled
For yogurt dressing, whisk yogurt, mayonnaise, herbs, oil, lemon juice and salt and pepper to taste in a large bowl.
In separate bowl, toss field greens, cranberries, cucumber, bell pepper, red onion and mushrooms with olive oil and lemon juice. Arrange on serving plate.
Arrange the turkey breast on the salad. Drizzle with the yogurt dressing. Sprinkle with the parsley, goat cheese and pecans.