Turkey Cobb Salad

Makes 4 Servings (2¾ cups per serving)

Ingredients

  • 1 boneless skinless turkey breast, cut into ½ inch cubes
  • 1 tsp canola oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 slices turkey bacon
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp minced shallots
  • 2 tbsp olive oil
  • 8 cups roughly chopped romaine lettuce
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 1 cup no-salt-added canned chickpeas, drained and rinsed
  • 4 large eggs, hard cooked and sliced
  • ½ cup shredded cheddar cheese
  • ¼ cup thinly sliced green onions

Preparation

  1. Preheat oven to 400°F.
  2. In a small bowl, combine turkey with oil, oregano and basil. Transfer to one half of a parchment paper-lined baking sheet.
  3. Place bacon on other half of baking sheet in a single layer.
  4. Bake until turkey is cooked through and bacon is slightly crispy, about 15 minutes.
  5. Set aside to cool, then chop bacon into small pieces. Set aside.
  6. In a small bowl, whisk together vinegar, mustard and shallots. Slowly drizzle in olive oil, whisking to combine.
  7. Place lettuce on four serving plates, dividing equally. Top with turkey, bacon, tomatoes, cucumbers, chickpeas, eggs and cheese, arranging toppings in rows. Sprinkle with green onions.
  8. Drizzle dressing over salads, dividing equally.
  9. Serve and enjoy!

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: 4 proteins, 3 vegetables, 2 fats