Enjoy this turkey cobb salad as a healthy meal or leftover chicken from the night before. It’s full of vibrant flavours like avocado, eggs, chicory and tomatoes it’s the perfect quick weekend salad.

Courtesy of BBC Good Food

Nutritional analysis: cal 337 | fat 22g | saturates 4g | carbs 4g | sugars 2g | fibre 3g | protein 29g | salt 0.5g

What you’ll need?

6 large eggs

50ml rapeseed oil

3 tbsp cider vinegar

1⁄2 tbsp Dijon mustard

1 tbsp finely chopped parsley

1 small garlic clove

finely grated 500g cooked turkey/ or chicken breast, sliced

3 heads of mixed chicory, leaves separated

2 medium avocados, peeled, stoned and sliced

4 medium tomatoes, quartered

2 tbsp mixed seeds


Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.

Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.

Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.

Arrange the turkey, chicory, avocado, tomatoes, and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.

Chop any leftover eggs from the turkey cobb salad and mix with mayonnaise and any leftover dressing. Slice and use any remaining leftover salad ingredients and the egg mayo mixture in a triple-decker sandwich on lightly toasted bread.

We hope you enjoy!

Team EFF