Red Meat Allergy Friendly Classic Turkey Club Salad

Total time35 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Classic Turkey Club Salad

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Ingredients

4 servings

For the salad

6 strips bacon
Oscar Mayer Original Turkey Bacon 12 oz Applegate Naturals Hickory Smoked Uncured Turkey Bacon Godshall's Original Turkey Bacon 12 oz Simple Truth™ Uncured Hardwood Smoked Turkey Bacon Kroger® Turkey Bacon
See all
Chef's tip
Cook 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
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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