Turkey-Avocado Cobb Salad

Serves 4

Ingredients:

• 1 lb turkey breast cutlets
• 1 Tbsp olive oil
• ¼ tsp salt
• 2 Tbsp cider vinegar
• 1 tsp Dijon mustard
• 8 cups baby spinach leaves
• 4 slices cooked reduced-sodium turkey bacon, crumbled (I use the naturally cured bacon without the sodium nitrates)
• ½ ripe avocado, cut into ½” cubes
• 4 cherry tomatoes, halved

Cooking Instructions

1.  Preheat grill pan on med-high heat 2 min.  Brush turkey with 1 tsp of the oil and sprinkle with half the salt.  Grill turkey 4 min, flip and continue cooking until centers are opaque and juices run clear, about 3 min longer. Cut into chunks. 

2.  To prepare dressing, combine vinegar, mustard, 1 Tbsp of water, and remaining 2 tsp oil and 1/8 tsp salt in glass jar.  Shake well.

3.  In large bowl, toss spinach with 2 Tbsp of the dressing.  Arrange turkey, bacon, avocado, and tomatoes.  Drizzle remaining dressing over salad and season with black pepper.    

Approximate nutritional values per serving:  270 Calories, 6g Carbohydrates, 33g Protein, 12g Fat (3.5g Saturated Fat), 3g Fiber