While most of the ingredients for cobb salad are gluten free, this recipe provides you with yet another idea on how to use your leftover turkey. I’ve used a couple of ingredients that are not traditionally used for this turkey cobb salad; however, you can always use the traditional ingredients of avocado, bacon, chopped eggs, and tomatoes on a bed of lettuce, or your favorites. Find more Gluten Free Leftover Turkey Recipes.
This recipe is available to everyone.
Turkey Cobb Salad and Leftover Turkey Recipes
Kick up the classic cobb salad recipe. Use turkey, sub avocado with fresh corn, and use the classic red wine vinaigrette or not. This is a wonderful way to use leftover turkey.
- A combination of iceberg lettuce and Romaine lettuce
- 1 large egg
- 2 - 3 slices gluten-free bacon* (Hormel Black Label or Applegate), cooked and chopped
- 6 cherry tomatoes
- 1/2 to 1 lb. shredded turkey or turkey strips
- 1 teaspoon poultry seasoning, eyeball it
- Salt and freshly ground black pepper
- 10 pitted olives
- 1 cup corn (or 1 large, ripe avocados, halved, pitted, skin removed and diced)
- 1/2 cup crumbled feta cheese (or gluten-free blue cheese)
- Sliced the lettuce and arrange on a platter.
- Boil egg in a small saucepan full of water. Boil for about 12 minutes. Place in a bowl of iced water for about 5 minutes. Peel under cold running water and slice into four pieces or chop. Place on far left side of bed lettuce.
- Place chopped bacon next to eggs.
- Rinse tomatoes under cold water and place next to bacon.
- Shred or dice turkey and lay in the center of the lettuce bed, next to the tomatoes.
- Arrange the olives next to the turkey.
- Distribute the corn or avocado next in a row.
- Next, crumble the feta in the right-hand corner.
- Season greens with salt and pepper, to taste.
- Serve with a red wine vinaigrette or your favorite gluten-free salad dressing.
*Allergen may vary depending upon the brand of bacon you use.
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