In a medium skillet, cover the uncooked turkey fillets with cold water. Add 1 teaspoon salt and set over medium heat. Bring to a simmer, turning once or twice. Simmer 5 minutes, turn and simmer until just cooked through while remaining juicy, another 5 minutes.
Cool the turkey to room temperature in the cooking water. Drain and pat dry. Trim the breasts and cut the meat into ¼-inch cubes.
In a large bowl, toss together the lettuce, bacon and Roquefort cheese. Mound the lettuce mixture in the center of a large wooden salad bowl or a big platter. Around the lettuce arrange mounds of turkey, tomato, egg avocado and red onion. Scatter the walnuts over all. Present the salad at the table, then drizzle it with dressing, season generously with pepper and toss. Plate the salad or let guests serve themselves.