Description

This Easy Turkey Cobb Salad is a fresh, colorful, and protein-packed meal perfect for lunch or dinner. Featuring tender sautéed turkey breast, crisp romaine lettuce, ripe cherry tomatoes, cucumber, creamy avocado, hard-boiled eggs, and tangy blue cheese, all tossed in a simple homemade red wine vinaigrette. It’s a healthy and satisfying Cobb salad variation that’s quick to prepare and bursting with flavors.

Ingredients

Scale

Salad Ingredients

1 pound Boneless, Skinless Turkey Breast (Cooked and cut into bite-sized pieces)
4 cups Chopped Romaine Lettuce (Washed and dried)
1 cup Halved Cherry Tomatoes (Ripe and vibrant)
1 medium Diced Cucumber (Washed and diced)
1 ripe Diced Avocado (Ensure it’s perfectly ripe)
2 large Hard-Boiled Eggs (Sliced)
½ cup Blue Cheese Crumbles (Can substitute with feta or goat cheese)

Dressing Ingredients

¼ cup Extra Virgin Olive Oil (High-quality for best flavor)
2 tablespoons Red Wine Vinegar (Adds acidity)
Salt, to taste
Pepper, to taste

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Instructions

Cook the Turkey: Season the turkey breast with salt and pepper. Heat a skillet over medium heat with a drizzle of olive oil. Sauté the turkey for 6-8 minutes on each side until cooked through. Let it rest before cutting into bite-sized pieces.
Prepare the Lettuce: Wash and chop the romaine lettuce, then place it in a large salad bowl.
Add Cherry Tomatoes: Rinse the cherry tomatoes, halve them, and add to the salad bowl.
Add Cucumber: Dice the cucumber and add to the salad bowl.
Prepare Avocado: Dice the avocado and add it to the salad bowl, ensuring it’s ripe for best flavor and texture.
Prepare Eggs: Hard boil the eggs, allow them to cool, peel, slice, and add to the salad bowl.
Add Cheese: Sprinkle blue cheese crumbles over the salad for a tangy, creamy element.
Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper to make a simple vinaigrette.
Toss the Salad: Drizzle the dressing over the salad ingredients, then gently toss to combine all flavors evenly.
Serve: Serve immediately, optionally garnished with extra blue cheese crumbles for added richness.

Notes

To save time, use pre-cooked turkey or leftover turkey roast.
You can substitute blue cheese with feta or goat cheese for a milder taste.
Ensure avocado is ripe but firm to avoid mushy texture in the salad.
Hard boil eggs ahead of time and keep refrigerated to speed up salad assembly.
This salad is best served fresh; avocado may brown if left too long.