Anti Inflammatory Classic Turkey Club Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 lb roasted turkey breast, sliced ¼-inch thick and cut into strips
- 2 heads romaine lettuce, chopped (about 10 cups)
- 2 cups cherry tomatoes, halved
- 2 avocados, pitted, peeled, and sliced
- 4 large eggs, hard-boiled and quartered
- salt and pepper, to taste
For the dressing
- ½ cup mayonnaise
- 2 tbsp sour cream
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of sour cream used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- 2 tbsp fresh chives, finely chopped
- 2 tbsp water
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough 1-inch pieces.
- 2
While the bacon cooks, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, grated garlic, chives, water, 1/2 tsp salt, and 1/4 tsp black pepper in a small mixing bowl until smooth and pourable. Taste and adjust seasoning.
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