This Chopped Turkey Club Salad was inspired by a favorite sandwich. You get to enjoy a classic flavor combination, skip the bread and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread.
I like to serve it as a meal in a big bowl with the ingredients laid out across the lettuce. Bring it to the table that way, then dress and toss the salad just before serving. I use an extra-sharp cheddar; crumbled instead of cut, the cheese blends in better.
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Make ahead: With the exception of the avocado, everything can be cut, crumbled, chopped and refrigerated up to 12 hours in advance. Assemble just before serving.