Easy Turkey Cobb Salad
A vibrant and satisfying salad featuring turkey, fresh vegetables, and creamy dressing, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Skillet
- Salad Bowl
- Pot
- Whisk
Ingredients
Protein
- 1 pound Boneless, Skinless Turkey Breast Cooked and cut into bite-sized pieces.
Vegetables
- 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
- ¼ cup Extra Virgin Olive Oil High-quality for best flavor.
- 2 tablespoons Red Wine Vinegar Adds acidity.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- 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.
- Wash and chop the romaine lettuce, then place it in a large salad bowl.
- Rinse the cherry tomatoes, halve them, and add to the salad bowl.
- Dice the cucumber and add to the salad bowl.
- Prepare the avocado by dicing it and adding it to the salad bowl.
- Hard boil the eggs, cool, peel, slice, and add to the salad bowl.
- Sprinkle blue cheese crumbles over the salad.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately, garnished with extra blue cheese if desired.
Notes
For variations, consider adding olives, nuts, or different proteins. Adjust the dressing to your taste.