High-Protein Cobb Salad with Turkey and Eggs

• 4 cups chopped romaine lettuce
• 1 cup diced cooked turkey breast
• 2 hard-boiled eggs, sliced
• 1/2 cup diced avocado
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped bacon
• 1/2 cup cherry tomatoes, halved
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine romaine lettuce, diced turkey, sliced eggs, avocado, blue cheese, bacon, and cherry tomatoes.
2. 2 In a small bowl, whisk together mayonnaise and apple cider vinegar.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Season with salt and pepper to taste.
5. 5 Serve immediately.

Equipment

• Large mixing bowl
• Whisk

Variations

• Substitute turkey with grilled chicken for a different flavor profile.
• Omit blue cheese for a dairy-free option.

Substitutions

• Substitute mayonnaise with Greek yogurt for a lighter option.
• Use feta cheese instead of blue cheese.

Pairings

• Serve with a chilled glass of white wine or an iced tea.

Nutrition

Tips

• For a lower-fat option, use Greek yogurt instead of mayonnaise.
• Add grilled chicken for an extra protein boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the ingredients.

Serving Suggestions

• Pair with a crusty bread or your favorite vinaigrette on the side.

FAQ