Turkey & Egg Cobb Salad

Servings2

Time to Cook35 minutes

Time to Prepare20 minutes

Recipe developed for BC Egg by Chef Ned Bell

This fresh and vibrant Cobb Salad is perfect for spring and summer gatherings. It’s great for shared family meals, summer bbq’s and to take along on the go. Featuring lean, locally-grown BC Turkey and farm-fresh BC Eggs—which deliver 6.5 grams of protein and 14 essential nutrients each—this salad highlights the incredible taste, quality, and nutritional value of ingredients sourced right here in British Columbia.

Ingredients

Salad

1 turkey breast (approx. 400-500 grams)
4 eggs, medium/hard boiled
2 medium tomatoes
1 ripe avocado
4 cups local lettuces
4 slices thick-cut bacon, cooked medium crispy
1 lb potatoes, cooked (boiled until tender in salted water)

Grainy Mustard Dressing

1 cup olive oil
⅓ cup apple cider vinegar
1 tsp salt
2 tbsp grainy mustard
Optional: 1 tbsp honey or maple syrup

Herby Lemony Mayo

1 cup mayonnaise
Juice and zest of 1 lemon
4 tbsp dill, finely chopped
4 tbsp green onion, finely sliced
4 tbsp parsley or chives, finely sliced
1 tsp salt
2 tsp freshly cracked black pepper
1 tsp hot sauce

Instructions

Preheat oven to 400°F. Season turkey breast lightly with salt and pepper. Roast on a lined baking tray for approximately 35 minutes or until the internal temperature reaches 145°F.
For eggs, simmer gently in water for 10 minutes. Cool under running water, peel, and slice.
While eggs and turkey are cooking, whisk together Herby Lemony Mayo ingredients in a bowl, or blend until smooth. Set aside.
In a jar, combine all ingredients for Grainy Mustard Dressing. Lid tightly, and shake until fully combined. Set aside.
Toss cooked potatoes with the Herby Lemony Mayo.
Slice cooked turkey, tomatoes, bacon and avocado.
Arrange lettuce on a platter, then top with turkey, eggs, tomatoes, avocado, and bacon. Drizzle with Grainy Mustard Dressing and enjoy!