Grilled Turkey Cobb Salad with Apple Cider Vinaigrette
Note: This recipe is Gluten-Free.
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Cooking tools:
- Grill
- Instant-read thermometer
- Zip-top bag
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Skillet
- Tongs
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 1 package Shady Brook Farms® Turkey Breast Chops
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1 clove garlic, minced
- 1 Tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 6 cups chopped Romaine
- 2 Hass avocado, sliced
- 10 red cherry tomatoes, cut in half
- 4 slices thick cut bacon, cooked and chopped
- 2 eggs, hard boiled, peeled and quartered
- 3 ounces blue cheese, crumbled
- 1 teaspoon chives, chopped, optional
- Vegetable oil, for the grill grates
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