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Turkey cobb salad arranged in rows with egg, bacon, blue cheese, avocado and tomatoes over romaine
Emily Carter

High Protein Turkey Cobb Salad

5 from 1 vote
A high protein turkey cobb salad with 53g of protein and 5g of net carbs per serving. Turkey, bacon, hard-boiled egg, blue cheese and avocado in rows over romaine.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Salad
Cuisine: American
Calories: 587
Ingredients Method Notes

Ingredients
  

Salad
  • 300 g 2 cups cooked turkey breast, diced
  • 200 g 4 large eggs, hard-boiled
  • 60 g cooked bacon about 7 slices, crisp
  • 60 g ½ cup blue cheese, crumbled
  • 150 g 1 large avocado, diced
  • 200 g about 4 cups romaine lettuce, chopped
  • 150 g 1 cup cherry tomatoes, halved
  • 30 g ¼ cup red onion, thinly sliced
Vinaigrette
  • 20 g 1½ tablespoons extra-virgin olive oil
  • 20 g 1½ tablespoons red wine vinegar
  • 5 g 1 teaspoon Dijon mustard

Method
 

Prepare the components
  1. Boil the eggs for 8 minutes from boiling, then cool them in cold water and peel. Halve them once cool.
  2. Cook the bacon in a dry pan over medium heat until fully crisp. Drain on paper towels, cool, and break into pieces.
  3. Whisk the olive oil, red wine vinegar and Dijon mustard together until emulsified.
Assemble
  1. Chop the romaine and spread it across a wide platter or three shallow bowls.
  2. Arrange the turkey, halved eggs, bacon, blue cheese, avocado, cherry tomatoes and red onion in rows over the leaves rather than tossing them.
  3. Dress at the table. Do not add salt—the bacon and blue cheese season the salad fully.

Notes

  • Turkey weight is a cooked weight. Use roast or poached turkey breast rather than deli slices, which are brined and much higher in sodium.
  • A spoonful of the rendered bacon fat in place of some of the olive oil improves the vinaigrette considerably.
  • Assembled, this is a same-day salad. The components keep 3 days separately.