Cobb Salad with Turkey Cutlets

Culinary Setting
Meal Type
Lunch, Main Course, Entrée, Salad
15 MIN
Cooking Style
Quick and Easy
Boneless Breast, Turkey Bacon


1 1/2 lb TURKEY CUTLETS, cubed to an even thickness

1/3 c olive oil

3 tbsp white wine vinegar

4 oz blue cheese, crumbled and divided

1/2 tsp ground pepper

1 Head (about 8 c) romaine lettuce, washed, shredded and chilled

3 Each hard-cooked eggs, peeled and quartered

1 (about 2 c) firm, ripe avocado, peeled, pitted and cut into 1/2-inch pieces

3/4 lb (about 2 c) ripe tomatoes, diced into 1/2-inch pieces

1/2 c sweet red onion, finely diced

6 oz TURKEY BACON, cooked and crumbled

6 tbsp slivered almonds


Heat 1 inch of water in a large skillet to simmering. Add turkey; poach until no longer pink, about 2 to 3 minutes. Transfer to plate; cool. Cut into 3-1/2 x 1/4-inch strips.

Whisk oil, vinegar, 1 ounce cheese, salt and pepper in a small bowl. Cover and chill.

Place lettuce in large bowl. Arrange turkey, eggs, avocado, tomatoes and onion on lettuce; sprinkle with bacon, almonds and remaining blue cheese. Serve with dressing.

Nutrition Facts

Serving Size 1 serving (402 g)

Total Calories 580

Calories from Fat 350

Total Fat 38 g

% Daily Total Fat 60

Saturated Fat 9 g

% Daily Saturated Fat 45

Cholesterol 215 g

% Daily Cholesterol 70

Sodium 950 mg

% Daily Sodium 40

Total Carbohydrates 13 g

% Daily Total Carbohydrates 4

Dietary Fiber 7 g

% Daily Dietary Fiber 25

Sugars 4 g

Protein 46 g

% Daily Protein 0

% Daily Vitamin C 50

% Daily Calcium 15

% Daily Iron 20