Roasted Turkey Breast Cobb Salad

Culinary Setting
Meal Type
Cooked Turkey


1 Head romaine, rinsed, spun dry, chopped and chilled

1 Head Boston lettuce, rinsed, spun dry, chopped and chilled

1/3 lb TURKEY BACON, large dice

2 lbs OVEN ROASTED TURKEY BREAST, skin removed & cut in cubes

10 oz Cheddar cheese, shredded

1 c green onions, chopped

4 Large red ripe tomatoes, chopped

8 Large hard cooked eggs, peeled and cut into chunks

1/2 c red-wine vinegar

2 tbsp Dijon mustard

1 c extra-virgin olive oil

1/2 c Bleu cheese, finely crumbled




In a large salad bowl toss together the romaine and Boston lettuces.

In a skillet, cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.

For each salad, arrange lettuce on a chilled platter.

Arrange 3-ounces cubed turkey across the lettuces in the center. On one side, follow with a line each of bacon and cheese in strips parallel to the turkey. On the other side, arrange a line of green onions, tomato and hard cooked egg decoratively over the greens.


In a medium bowl whisk together vinegar, mustard and salt and pepper to taste.

Add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.

Stir in the Bleu cheese. Whisk the dressing, and serve with each salad.