Low Carb Turkey Club Salad

This low carb turkey club salad captures all the classic flavors of a turkey club sandwich without the bread, combining tender turkey breast, crispy bacon, creamy avocado, sharp cheddar, fresh greens, and juicy tomato with a rich, keto-friendly dressing for a filling, texture-rich meal that is perfect for quick lunches, hearty dinners, or a potluck favorite.

Course Dinner, Lunch, Main Course, Salad

Cuisine American

Keyword gluten free, keto, low-carb, meal prep, Salad, turkey club

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 520kcal

Equipment

large skillet
Cutting board
Chef's knife
large mixing bowl
Small bowl
Tongs

Ingredients

For the salad

8 slices thick-cut bacon
8 ounces cooked turkey breast, chopped or sliced use roasted or deli turkey with no added sugar
6 cups chopped romaine lettuce or mixed leafy greens
2 cups baby spinach lightly packed
1 medium avocado, diced ripe but firm
1 cup grape tomatoes, halved
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives or green onions optional, for garnish

For the creamy keto dressing

1/2 cup mayonnaise preferably avocado oil mayonnaise
2 tablespoons heavy whipping cream
1 tablespoon Dijon mustard check for no added sugar
1 tablespoon fresh lemon juice
1 clove garlic, finely minced
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

Instructions

Cook the bacon in a large skillet over medium heat until very crisp, then transfer it to a paper towel lined plate to cool and crumble it into bite sized pieces.
While the bacon cooks, chop the romaine lettuce and baby spinach and place them in a large mixing bowl.
Cut the cooked turkey breast into bite sized cubes or thin strips and add it to the bowl with the greens.
Dice the avocado just before serving and add it to the salad along with the halved grape tomatoes, shredded cheddar cheese, and crumbled bacon.
In a small bowl whisk together the mayonnaise, heavy cream, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth and creamy, thinning with a splash of water if you prefer a looser dressing.
Pour about half of the dressing over the salad and gently toss with tongs until the greens and toppings are lightly coated, adding more dressing as needed to reach your desired level of creaminess.
Taste and adjust the seasoning with additional salt and pepper if needed, then sprinkle the chopped chives or green onions over the top and serve the salad immediately while cold and crisp with any remaining dressing on the side.

Notes

For the best texture keep the greens, turkey, bacon, and dressing chilled separately if preparing in advance and dice the avocado just before serving to prevent browning. Choose sugar free deli turkey and mustard to keep carbohydrates low and be mindful not to overdress the salad so the greens stay crisp. This recipe scales easily for meal prep or potlucks and can be served on a wide platter so every portion gets a mix of turkey, bacon, avocado, and cheese.

Nutrition