Serving size

1 person 2 people 4 people

Ingredients

1 avocado
1 garlic clove
1 tsp smoked paprika
80g quinoa

(quinoa (100%))
80g greek style yoghurt (Milk)
1 unwaxed lemon
300g British diced turkey breast
1 little gem lettuce
140g sweetcorn

(sweetcorn, water, salt)
1 handful of fresh chives
110g baby tomatoes

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	633Kcal
	436kJ	2649kJ
Fat	4.9g	30g
of which saturates	1.4g	8.3g
Carbohydrates	7g	44g
of which sugars	2.4g	15g
Protein	7.9g	48g
Salt	0.17g	1.0g
Fibre	2.1g	13g

Ingredients

1 unwaxed lemon (use half)
1 tsp smoked paprika (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 little gem lettuce (use half)
150g British diced turkey breast
1 avocado (use half)
80g greek style yoghurt (use half) (Milk)
1 garlic clove (use half)
1 handful of fresh chives (use half)
80g quinoa (use half)

(quinoa (100%))
110g baby tomatoes (use half)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	611Kcal
	423kJ	2557kJ
Fat	4.6g	28g
of which saturates	1.3g	8.0g
Carbohydrates	7g	44g
of which sugars	2.4g	15g
Protein	7.9g	48g
Salt	0.17g	1.0g
Fibre	2.1g	13g

Back

Ready in 20 High protein 1/3 daily fibre 6 plants Low sat fat

Turkey Cobb Salad with 'Ranch' Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: American

Food group: Poultry

We've taken a Mindful approach to your favourite cobb salad. For protein, we sizzle British turkey strips with smoky paprika. A bounty of summer veg like crisp baby gem, juicy plum tomatoes and sweet juicy corn. Drizzle over dairy-free ranch dressing for the ultimate summer celebration.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Turn the grill to high (240C)
Line a baking tray with silver foil
Bring a large saucepan of salted water to the boil
Pullout a large frying pan, 2 large mixing bowls, 2 small mixing bowls & a grater

Get the quinoa on and marinate the turkey

Add the quinoa and boil for 13-14 mins until cooked, then drain
Zest and halve the lemon
In a large mixing bowl, combine half the yoghurt with the lemon zest and paprika. Add the turket and coat
Season with salt and pepper and then leave to marinate

Prep the veg

Halve the tomatoes (quarter any larger ones). Trim and thinly slice the lettuce. Drain the sweetcorn
Dice the avocado into 1cm cubes, then mash with the back of a fork and place into a small mixing bowl
Finely chop the chives. Finely chop or grate the garlic.
Add the yoghurt, garlic, a pinch of salt to the avocado bowl and mix

Get the turkey on

Lay the turkey out on the baking tray and grill for 16-17 mins, turning halfway through

Make the dressing

In the other small mixing bowl, combine the juice from the lemon, chopped chives and 2 tbsp oil. Season with salt and pepper

Last bits & serve up!

In the other large mixing bowl, add the cooked quinoa, sweetcorn, tomatoes and lettuce
Serve the turkey on plates alongside the creamy avo and quinoa salad. Drizzle over the lemon chives dressing