8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
1/4 teaspoon salt
8 cups torn romaine lettuce
1/2 cup refrigerated fresh pico de gallo
1/2 cup diced avocado
1/2 cup (2 ounces) crumbled queso fresco
1/4 cup chopped green onions
1 (15-ounce) can low-sodium black beans, rinsed and drained
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.
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One of my favorite salads for entertaining because it shows so beautifully. Usually make it as a side dish by substituting corn kernals for the turkey. I then make one big salad on a platter with the toppings placed in long rows on the bed of lettuce - similar to the individual salads suggested. Makes for a very colorful, tasty salad that reminds me of some of the more upscale Mexican restaurants growing up in Southern Calif. Serving it tonight with a grilled beer can chicken and homemade Mexican rice.
I love eating this salad at Austin restaurants so I'm glad I have a healthier go to now. I made ranch dressing with plain Greek yogurt and ranch seasoning instead of the vinaigrette, used chicken instead of turkey (seasoned with S&P and chili powder), and some spicy fresh salsa. I've also done with with every kind of cheese but queso fresco and blue cheese are my favorite two. It's also really easy to separate the toppings into containers and then just put them onto your lettuce when ready (as I am cooking for one but want to keep all the servings portioned right haha)
I made a few changes, but it was still outstanding. I used one teaspoon of minced garlic instead of garlic powder and feta cheese since I had some on hand. I also used boneless/skinless chicken breasts and added some corn we had leftover. It was super delicious!
Delicious! My husband and I loved this salad and we think that it is much better than the average Cobb salad! I only made 2 small changes: I used chicken instead of turkey and I used kidney beans instead of black beans (my husband does not care for black beans). We will definitely make this one again and would encourage others to try it as well!
This salad is delicious, and is perfect for dinner. We used leftover Herb-Encrusted Chicken (a Cooking Light recipe) and Morningstar Farms Bacon Strips instead of the turkey and bacon. It was a great introduction to Queso Fresco, which provided enough cheese to make 6 large salads (2 at a time). Don't be afraid of the spicy dressing. The avocado and cheese can help cool your mouth if you get too much dressing. Arrange it any way you like. I've made this 3 times, and I doubt I put the ingredients on in the same order. I definitely recommend trying this salad. It will make your rotation of dinner salads!
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