Turkey Cobb Salad

Makes 4 Servings (2 3/4 cups per serving)

Ingredients

  • 1 tsp. canola or oil
  • 1 turkey breast, cubed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 4 strips of turkey bacon
  • 4 eggs, hard boiled and chopped
  • 8 cups romaine lettuce, chopped
  • 1 cup tomatoes, chopped
  • 1 cup cucumber, chopped
  • 1 green onion, sliced
  • 2 oz. cheddar cheese, shredded
  • 1 cup chickpeas, no salt added, drained and rinsed
  • 1 Tbsp. shallots, minced
  • 1 Tbsp. Dijon mustard
  • 2  Tbsp. olive oil
  • 2 Tbsp. red wine vinegar

 

Preparation

  1. Heat oven to 400 °F.
  2. Toss the diced turkey in 1 tsp of oil along with the basil and oregano. Place onto one half of baking tray covered in parchment paper.
  3. On the other side of the tray, lay the bacon flat.
  4. Bake for 15 minutes, remove and allow to cool. Once cool, chop up bacon.
  5. Combine the shallots, olive oil, Dijon mustard and red wine vinegar into a bowl and mix well.
  6. Divide the dressing into four containers and pour onto the bottom.
  7. Layer ¼ of the chickpeas, then the cooled turkey and bacon, then hard boiled eggs, tomatoes, cucumber, green onion, the romaine lettuce and top with the cheese.
  8. Store for up to four days.

 

Nutritional analysis per serving: 431 calories, 23 g fat, 39 g protein, 17 g carbohydrate (34 g available carbohydrate), 6 g fibre, 366 mg sodium

My Viva Plan Servings: 0 grains and starch, 4 proteins, 3 vegetables, 0 fruit, 2 fat, 0 dairy