Grilled Turkey Breast Cobb with Pancetta Vinaigrette

20 minutes       20 minutes       15 6


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2 Butterball Boneless Turkey Breasts1½ tsp salt1 tsp pepper1½ tbsp ground fennel seed1 tbsp olive oilPancetta Vinaigrette SaladPancetta, diced and rendered1 tbsp grainy mustard¼ C red wine vinegar1 tbsp brown sugar2 romaine heads, chopped1½ C blue cheese4 eggs, soft boiled (7 minutes in boiling water)6 roma tomatoes, halved and briefly grilled2 avocados, halved and sliced1½ C pitted black olive


  1. Combine salt, pepper, ground fennel seed and olive oil.

  2. Rub mixture all over Butterball Turkey Breasts
  3. Place Butterball Turkey Breasts on grill. Cook each side of the Butterball Turkey Breasts until meat thermometer reads 165°F (74°C) approximately for 7-8 minutes on each side, over medium to high heat.
  4. Dice pancetta and place in cooking pan, cook until crisp, remove from pan and set aside
  5. Take the pancetta fat left in the pan, let cool
  6. Whisk together grainy mustard, red wine vinegar, brown sugar and rendered
  7. pancetta fat, set aside
  8. Cook 4 eggs in boiling water for 7minutes
  9. Chop romaine leaves
  10. Cut roma tomatoes in half and briefly grill
  11. Cut avocadoes into ½ inch slices
  12. Combine romaine leaves, blue cheese, soft boiled eggs, grilled tomatoes, avocadoes and pitted black olives.
  13. Drizzle Pancetta Vinaigrette over salad
  14. If desired, arrange cooked turkey breast and drizzle with remaining Pancetta Vinaigrette.