Legendary Cooking: Turkey Cobb Salad

The perfect refreshing salad for summer!

Is it just us or does everyone have a hard time eating hot meals on a blistering hot day? Try this amazing turkey cobb salad from Kentucky Legend‘s Brooklyn Maple!

Check out the recipe below:

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Makes: 4 servings



  • 1 lb Kentucky Legend® Quarter Sliced Turkey Breast, chopped
  • 8 slices Artisan Crafted Series® Brown Sugar Bacon, cooked and chopped
  • 4 eggs
  • 1 lb asparagus spears, trimmed and cut into 2-inch pieces
  • 8 cups spring mix greens
  • 1 cup snap peas, trimmed and thinly sliced diagonally
  • 1/2 cup coarsely chopped roasted almonds
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 seedless orange, segmented
  • 1/3 cup shaved red onion
  • 4 large radishes, very thinly sliced
  • 4 oz goat cheese, crumbled


  • 1/2 cup olive oil
  • 1 shallot, minced
  • 1 small clove garlic, minced
  • 2 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp finely grated lemon zest
  • 1/2 tsp finely grated orange zest
  • 1/2 tsp each salt and pepper


  1. Dressing: In a jar with a tight-fitting lid, combine oil, shallot, garlic, vinegar, lemon juice, orange juice, mustard, honey, lemon zest, orange zest, salt, and pepper; shake until well combined. Cover and refrigerate for up to 1 week.
  2. Salad: Place eggs in a small saucepan; pour in enough water to cover eggs by 1 inch. Bring to boil over high heat. Cover and remove from heat; let stand for 8 minutes. Drain and place under cold running water. Peel and quarter eggs.
  3. Meanwhile, in a large pot of boiling salted water, cook asparagus for 2 minutes. Transfer to a bowl of ice water; let stand for 5 minutes. Drain on a paper towel–lined plate.
  4. Divide greens among four plates. In order, arrange snap peas, almonds, avocado, orange segments, red onion, turkey, bacon, radishes, eggs, goat cheese and asparagus in rows over top of greens. Drizzle with the desired amount of dressing. Serve immediately.


  • To segment an orange: Cut off top and bottom, so orange sits flat on the working surface. Run a sharp knife from the top to bottom of the orange, following the shape of the fruit, to remove the peel and pith. Working over a bowl to catch the juices, cut between the membranes to release each segment. Use the fresh orange juice to prepare the salad dressing; any extra juice can be used in marinades, smoothies or simply for drinking.
  • Alternatively, double the recipe and arrange the salad in the same pattern on a large platter to serve a large group family-style.

Nutrition Facts:

*Per 1/4 hoagie

  • Calories 830
  • Fat 61g
  • Saturated Fat 13g
  • Cholesterol 80mg
  • Sodium 2070mg
  • Carbohydrate 35g
  • Fiber 11g
  • Sugars 16g
  • Protein 46g

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