TURKEY COBB SALAD

Turkey cobb salad image

Enjoy this turkey cobb salad as a healthy party platter to use up Christmas leftovers. It's full of vibrant flavours like pancetta, avocado, eggs, chicory and tomatoes

Provided by Esther Clark

Time 37m

Number Of Ingredients 12

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Ingredients

6 large eggs
50g (about 7) thin slices pancetta
50ml rapeseed oil
3 tbsp cider vinegar
1⁄2 tbsp Dijon mustard
1 tbsp finely chopped parsley
1 small garlic clove , finely grated
500g cooked turkey breast, sliced
3 heads of mixed chicory , leaves separated
2 medium avocados , peeled, stoned and sliced
4 medium tomatoes , quartered
2 tbsp mixed seeds

Steps:

Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.
Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.
Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.

Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium