This post is sponsored by Jennie-O. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
Lunchtime shouldn’t be a struggle, and this Cajun Cobb Salad makes a flavorful meal that will carry you through the afternoon! On a bed of shredded romaine, layer diced Jennie-O Hickory Smoked Cajun Style Turkey Breast, hardboiled eggs, bacon, avocado, cherry tomatoes and feta cheese. Drizzle with a creamy balsamic vinaigrette before tossing and enjoying. This Cajun Cobb Salad can be made ahead for a quick lunch, too!
The lunchtime struggle is REAL, y’all.
While Winston and I did splendidly on the Whole30 (because we had to prepare like crazy so we didn’t fall into temptation and hangry decisions), I’ve already fallen back into my old ways less than a week later.
My ‘I don’t know what I’m going to make for lunch because I’m running around like a chicken with its head cut off trying to do ALL THE THINGS, so I’ll nibble on a handful of almonds and maybe taste test those cupcakes I needed to photograph for the blog’ lunchtime ways.
Knowing what I know now about my eating habits and how I do better when I’m prepared, I’ve been trying to prep lunch in advance.
Enter: This Cajun Cobb Salad.
Not only is it jam-packed with vegetables, but it’s crazy flavorful and filling. In fact, the days when I’ve eaten this salad, I haven’t needed an afternoon snack.
And that, my friends, is what I look in a lunch these days. 😉
The piece de resistance of the Cajun Cobb Salad is the Jennie-O Hickory Smoked Cajun Style Turkey Breast.
This turkey breast, which you slice yourself, is spicy and smoky with just a hint of sweetness.
It pairs beautifully with the creamy balsamic dressing, as well as the other salad toppings.
And it adds some heat to liven up this salad. Not that the heat is overwhelming or even necessary… but the kick it gives this salad makes me super happy.
Winston and I made a ton of jarred salads last month, and this salad could easily be made that way, layering with the tomatoes first, followed by the turkey, avocado, feta, bacon, egg and romaine.
You can also prep all the ingredients separately and store them in the fridge until it’s time to throw them together. Just be sure that you don’t let them sit in the fridge for too long. We had an unfortunate hardboiled egg incident a month ago that no one in this household will forget anytime soon.
Me? I’ve taken to prepping the ingredients separately on the weekend, then enjoying the salad throughout the week.
Easy peasy, oh-so-delicious and the best way to best the lunchtime struggle!
Simple and tasty, what’s not to love?
And how gorgeous are all those colors in this salad?
I’m a fan, and I think you will be, too!
Scroll on down to learn how I made this…
Lunchtime shouldn't be a struggle, and this Cajun Cobb Salad makes a flavorful meal that will carry you through the afternoon! On a bed of shredded romaine, layer diced Jennie-O Hickory Smoked Cajun Style Turkey Breast, hardboiled eggs, bacon, avocado, cherry tomatoes and feta cheese. Drizzle with a creamy balsamic vinaigrette before tossing and enjoying. This Cajun Cobb Salad can be made ahead for a quick lunch, too!
Cajun Cobb Salad
- 4 cups romaine lettuce, shredded
- 1 cup Jennie-O Hickory Smoked Cajun Style Turkey Breast, diced
- 3 hardboiled eggs, halved
- 3 slices bacon, crumbled
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons feta cheese
Creamy Balsamic Vinaigrette
- 5 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons spicy mustard, coarse ground
- 2 tablespoons apple juice
- ½ teaspoon salt-free Creole seasoning
Make the Vinaigrette
- In a mason jar, measure out the olive oil, vinegar, mustard, apple juice and Creole seasoning.
- Shake until combined, then set aside.
Make the Salad
- In a large bowl, add the romaine lettuce.
- Top with the diced turkey breast, hardboiled eggs, bacon, avocado slices, cherry tomatoes and feta cheese.
- Drizzle the vinaigrette over the salad.
- Using salad tongs, toss the ingredients until everything is coated in the vinaigrette.
- Serve immediately and enjoy!
To turn this into a mason jar salad, layer in the following order: Vinaigrette. Tomatoes. Turkey. Avocado. Feta. Bacon. Egg. Romaine. Store in the refrigerator until time to eat, then shake vigorously. (This will make 4-6 mason jar salads, depending on the size of your mason jars.)
To make this an easy assembly salad, simple prepare and chop the ingredients separately and store in separate containers. When it’s time to eat lunch, layer the ingredients into a bowl and toss with the vinaigrette.
Serving Size:1 serving
Amount Per Serving: Calories: 444 Total Fat: 35g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 184mg Sodium: 2095mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 6g Sugar: 8g Sugar Alcohols: 0g Protein: 18g