Protein-Packed Turkey Cobb Salad
- 1½ – 3 pound natural turkey breast
- 2 T grass-fed butter or ghee
- salt & pepper to style
For the Salad:
- 2 heads of romaine lettuce, shredded
- 6 exhausting boiled eggs, chilled & sliced
- 3-4 slices bacon, crumled
- ½ cup grape tomatoes, halved
- 1 avocado, diced
- ¼ cup walnuts
For the Dressing:
- ½ cup additional virgin olive oil or avocado oil
- ¼ cup apple cider vinegar
- 1 t Dijon mustard
- 1 t uncooked honey
- Salt & pepper to style
preheat oven to 450ºF℉, and generously grease a baking dish with butter or ghee.
Place the turkey breast bone aspect down within the dish and brush with melted butter or ghee. Season with salt and pepper to style and bake for 45-60 minutes relying on the scale. Be sure the interior temperature reaches 160℉. Take away the breast from the oven and let it relaxation 10-15 minutes earlier than slicing.
Whereas the turkey is roasting and resting, put together the remainder of your elements. Chop your veggies, prepare dinner the bacon, and peel & slice your eggs.
Create a easy French dressing by combining olive oil, apple cider vinegar, mustard, honey, and salt and pepper to style in a small bowl and whisk to emulsify.
As soon as the turkey has rested, rigorously slice and minimize into bite-sized items.
Put together your salad by combining a bit of every ingredient in a medium bowl, drizzle with the French dressing, and revel in!and salt and pepper to style in a small bowl and whisk to emulsify.
PS: This recipe works simply as nice with rooster breast!
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