Turkey Cobb Salad with Avocado and Pancetta

Name: Turkey Cobb Salad with Avocado and Pancetta
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8
Ingredients: 500 g cooked turkey breast, sliced; 6 eggs; 3 heads mixed chicory leaves; 2 avocados, sliced; 4 tomatoes, quartered; 50 g pancetta; 50 ml rapeseed oil; 3 tbsp cider vinegar; 1/2 tbsp Dijon mustard; 1 tbsp parsley, finely chopped; 1 small garlic clove, finely grated; 2 tbsp mixed seeds

This turkey Cobb salad is a fresh, protein-packed meal loaded with tender turkey, jammy eggs, creamy avocado, juicy tomatoes, and crisp pancetta. A sharp Dijon dressing ties everything together for an easy lunch or light dinner that feels both hearty and elegant.

Servings8 Portions

Prep Time25 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

cooked turkey breast, sliced
500 g
eggs
6
mixed chicory leaves
3 heads
avocados, sliced
2
tomatoes, quartered
4
pancetta
50 g
rapeseed oil
50 ml
cider vinegar
3 tbsp
Dijon mustard
0.5 tbsp
parsley, finely chopped
1 tbsp
small garlic clove, finely grated
1
mixed seeds
2 tbsp

Step-by-Step Instructions

Cook the eggs in a saucepan of boiling water for 8 minutes until just set. Transfer them to a bowl of cold water and let them cool completely before peeling and halving. For an air fryer method, cook the eggs at 180C for 12 minutes, then chill in cold water.

Crisp the pancetta under a hot grill for 3 to 4 minutes on a foil-lined tray, or air-fry it at 200C for 2 to 3 minutes. Drain on paper towels and set aside to cool.

In a small bowl, whisk together the rapeseed oil, cider vinegar, Dijon mustard, chopped parsley, and grated garlic until well combined. Season lightly with salt and black pepper.

Arrange the chicory leaves on a large serving platter, then top with the sliced turkey, avocado, tomatoes, eggs, and crisp pancetta. Spoon over the dressing just before serving and scatter the mixed seeds on top or serve them on the side for extra crunch.

Chef's Tips

For the best texture, add the dressing just before serving so the leaves stay crisp. Bacon can be used in place of pancetta, and leftover roast chicken works well instead of turkey. Store the undressed salad components in the refrigerator for up to 2 days; slice the avocado just before serving to prevent browning.