TURKEY COBB SALAD

Turkey Cobb Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 large eggs
1 1/8 teaspoons smoked paprika
Kosher salt and freshly ground pepper
1 1/2 pounds turkey cutlets
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
2 romaine lettuce hearts, chopped
1/2 avocado, peeled and chopped
1/4 cup crumbled blue cheese (about 1 ounce)

Steps:

Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.

Nutrition Facts : Calories 431, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 289 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 51 grams