You guys know I love me a Cobb salad. This one deviates a bit from the classic based on what we had in the house (turkey tenderloins, feta cheese, corn, leftover buttermilk). The crispy chicken is a bit more caloric than grilled but mine isn’t deep fried or anything. We like doing the create-your-own-Cobb thing so we can each customize our salad and so that the leftovers don’t end up soggy (corn not pictured because I originally forgot to put it out).
For the crispy turkey:
1 pound or so turkey tenderloins
panko 1/2 cup or so
1-2 eggs, beaten
about 1 cup buttermilk
For the salad
about 2 oz feta, cubed
3 slices center cut bacon, cooked crisp
1 avocado, cubed
1-2 hard boiled eggs, sliced
cooked corn (2-3 ears fresh, or about 1 cup frozen)
tomatoes, chopped (I used two San Marzanos and a handful of yellow cherry tomatoes, halved and salted)
cucumbers, chopped (about one half)
salad greens (I used a mix of CSA greens and romaine)
For the dressing
1-2 tbsp Penzey’s creamy peppercorn seasoning
2 tbsp canola mayonnaise
about 2 tbsp buttermilk
1 tbsp water
Pound turkey thin and cut into strips. Let marinade in buttermilk for 1-3 hours.
Dissolve peppercorn seasoning in water and let stand for five minutes. Whisk with mayo and buttermilk and set aside.
Preheat oven to 375.
Dip turkey in egg wash, then panko. Season with salt and paprika.
Heat some olive oil in pan. Brown turkey strips on both sides. Put in a baking dish.
Cook turkey about 20 minutes or until cooked through. While turkey is cooking, prep your salad ingredients. Cut turkey strips into cubes.
Serve create-your-own style.