Cajun Cobb Salad

Lunchtime shouldn't be a struggle, and this Cajun Cobb Salad makes a flavorful meal that will carry you through the afternoon! On a bed of shredded romaine, layer diced Jennie-O Hickory Smoked Cajun Style Turkey Breast, hardboiled eggs, bacon, avocado, cherry tomatoes and feta cheese. Drizzle with a creamy balsamic vinaigrette before tossing and enjoying. This Cajun Cobb Salad can be made ahead for a quick lunch, too!

Prep Time 20

Total Time 20

Servings servings

Calories 444kcal

Ingredients

Cajun Cobb Salad

4 cups romaine lettuce shredded
1 cup Jennie-O Hickory Smoked Cajun Style Turkey Breast diced
3 hardboiled eggs halved
3 slices bacon crumbled
1 avocado sliced
1 cup cherry tomatoes halved
2 tablespoons feta cheese

Creamy Balsamic Vinaigrette

5 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
2 tablespoons spicy mustard coarse ground
2 tablespoons apple juice
½ teaspoon Tony Chachere's Salt-Free Creole Seasoning

Instructions

Make the Vinaigrette

In a mason jar, measure out the olive oil, vinegar, mustard, apple juice and Creole seasoning.
Shake until combined, then set aside.

Make the Salad

In a large bowl, add the romaine lettuce.
Top with the diced turkey breast, hardboiled eggs, bacon, avocado slices, cherry tomatoes and feta cheese.
Drizzle the vinaigrette over the salad.
Using salad tongs, toss the ingredients until everything is coated in the vinaigrette.
Serve immediately and enjoy!

Notes

To turn this into a mason jar salad, layer in the following order: Vinaigrette. Tomatoes. Turkey. Avocado. Feta. Bacon. Egg. Romaine. Store in the refrigerator until time to eat, then shake vigorously. (This will make 4-6 mason jar salads, depending on the size of your mason jars.)

To make this an easy assembly salad, simple prepare and chop the ingredients separately and store in separate containers. When it’s time to eat lunch, layer the ingredients into a bowl and toss with the vinaigrette.

Nutrition