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Grilled Turkey Cobb Salad with Apple Cider Vinaigrette

Note: This recipe is Gluten-Free.

  • 4 Servings
  • 1 hr Prep Time
  • 1 hr 30 mins Total Time

Ingredients

  • 1 package Shady Brook Farms® Turkey Breast Chops
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 clove garlic, minced
  • 1 Tablespoon Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 6 cups chopped Romaine
  • 2 Hass avocado, sliced
  • 10 red cherry tomatoes, cut in half
  • 4 slices thick cut bacon, cooked and chopped
  • 2 eggs, hard boiled, peeled and quartered
  • 3 ounces blue cheese, crumbled
  • 1 teaspoon chives, chopped, optional
  • Vegetable oil, for the grill grates

  • Step 1

    In a small bowl, whisk together the salt, pepper, garlic, Dijon mustard, vinegar, and olive oil.

  • Step 2

    Pour ½ of the vinaigrette into a gallon-sized freezer bag, reserve the rest of the dressing to use on the salad. Place the turkey breast chops in the freezer bag. Seal bag and shake to mix the vinaigrette and coat the turkey breast chops. Refrigerate for at least 1 hour or overnight, turning occasionally.

  • Step 3

    After marinating, heat a grill to medium heat, lightly oil the grill grates. Remove turkey breast chops from the marinade and grill for 4-6 minutes per side or until an internal temperature of 165°F is reached on a meat thermometer.

  • Step 4

    Arrange the salad on a large platter or bowl. Start with the chopped romaine on the bottom then arrange the avocados, tomatoes, bacon, eggs, and blue cheese in rows. Slice the grilled turkey breast chops and add to the salad. When ready to serve, toss with the reserved dressing. If desired, garnish with chives.

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