Asian Turkey Salad Recipes

ASIAN STYLE TURKEY SALAD

Steps:

• Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper
• Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts.

CHINESE TURKEY SALAD

Steps:

• For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
• For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.
• For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
• For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.

ASIAN TURKEY OR CHICKEN SALAD WITH MANDARIN BALSAMIC VINAIGRETTE

Steps:

• Toss all salad ingredients except ramen noodles.
• Mix all dressing ingredients.
• Pour dressing over salad and toss.
• Add broken ramen noodles and enjoy.

LETTUCE-WRAPPED ASIAN TURKEY SALAD

Steps:

• Make a dipping sauce by combining soy sauce, vinegar, sesame oil, chili oil, garlic and ginger in a small mixing bowl. Blend well.
• Heat the vegetable oil in a large nonstick skillet. Add the snow peas and sprouts and stir-fry for 2 minutes. Add the turkey and cook until heated through, about 1 minute. Remove from heat and stir in the sesame seeds.
• Divide the salad among the 12 halved lettuce leaves and roll up. Serve with the dipping sauce.

CHINESE NOODLE AND CHICKEN OR TURKEY SALAD

Steps:

• For salad:
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
• Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
• For dressing:
• Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
• Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY

Steps:

• Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.