Crispy Turkey Cobb Salad

This low-fat main-dish salad topped with oven-fried turkey cutlets, beets, hard-cooked eggs, and croutons makes a satisfying dinner with a pleasing mix of flavors and textures.

Crispy Turkey Cobb Salad
Servings: 6 Prep 10 mins Bake 450°F 10 mins


  • 2 egg whites
  • 2 tablespoons Dijon mustard
  • 4 tablespoons grated Parmesan cheese
  • 1 cup cornflake crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound thin-sliced turkey cutlets
  • 3/4 cup bottled reduced-fat calorie blue cheese salad dressing
  • 2 tablespoons cider vinegar
  • 2 packages (8 ounces each) mixed salad (16 cups)
  • 1 strip bacon, cooked and crumbled
  • 1 can (14.5 ounces) sliced beets, drained and cut into strips
  • 3 hard-cooked eggs, shelled and sliced
  • 1 cup fat-free croutons

Make It

1. Heat oven to 450 degrees F. In a shallow dish, whisk whites and mustard. In second dish, combine cheese, cornflake crumbs, salt and pepper.

2. Coat cutlets with egg white mixture, then cheese mixture.

3. Coat a large baking sheet with nonstick cooking spray. Transfer cutlets to prepared pan; spritz cutlets with nonstick cooking spray.

4. Bake cutlets at 450 degrees F for 5 minutes. Flip over; bake an additional 5 minutes.

5. Whisk dressing and vinegar until blended. In a large salad bowl, toss lettuce, 1/2 cup of the dressing and bacon until well coated.

To serve:

6. Slice cutlets into thin strips. Divide salad, beets, turkey, eggs and croutons among bowls. Drizzle with extra dressing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 285, Fat, total (g): 7, chol. (mg): 166, sat. fat (g): 2, carb. (g): 25, fiber (g): 2, pro. (g): 30, sodium (mg): 858, Percent Daily Values are based on a 2,000 calorie diet.