Turkey Breast, Cranberry & Brie Cobb Salad

This Cranberry Brie Cobb Salad is a fresh and flavorful dish featuring tender, sliced Rossdown turkey breast. Packed with protein and healthy fats, this salad is a satisfying meal that showcases a delightful combination of sweet, savoury, and creamy flavours.
Recipe by
Course: Dinner, Lunch, Salad
Protein: turkey
Course: Dinner, Lunch, Salad
Cuisine: American

Servings

4

Prep Time

15 Minutes

Cooking Time

15 Minutes

Ingredients

  • 1 turkey breast
  • 1/2 tsp each salt and freshly cracked black pepper
  • 1 tbsp vegetable oil
  • 4 eggs
  • 1 head iceberg lettuce, chopped into bite-size pieces
  • 6 slices bacon, cooked and cut into 1/2" pieces
  • 200 g brie, cut into 1" wedges
  • 1 apple, cored and cut into 1/2" pieces
  • 1 avocado, cut into 1/2" pieces
  • 1/2 cup dried cranberries
  • 1/4 cup sliced chives

Cranberry Vinaigrette

  • 1/2 cup cranberry sauce
  • 1/4 cup apple cider vinegar
  • 1/2 shallot, roughly chopped
  • 1 tbsp Dijon
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup olive oil

Directions

  • Preheat oven to 350 degrees F.
  • Season turkey breast on both sides with salt and pepper.
  • In a small skillet, set over medium heat. Brown turkey on one side.
  • Flip breast then transfer to oven and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F.
  • Cool and slice.
  • In a small pot, bring to a boil enough water to cover the eggs.
  • Once boiling, carefully lower eggs and cook for 9 minutes.
  • When cooked, cool under running water and peel.
  • Cut into quarters and set aside.
  • Pile the lettuce into the centre of a large serving bowl or platter and drizzle with half the dressing.
  • Arrange sliced turkey, bacon, eggs, brie, apple and avocado in rows or neat piles.
  • Sprinkle with dried cranberries and sliced chives.
  • Let diners serve themselves with remaining cranberry vinaigrette on the side.

Cranberry Vinaigrette

  • In food processor, combine all ingredients except olive oil. Puree until smooth.
  • With food processor still running, slowly drizzle in olive oil until emulsified.

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