Oriental Turkey Pasta Salad Recipes

CHINESE TURKEY PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables., In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews.

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.

EASY ASIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
• Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

TURKEY RAMEN NOODLE SALAD

Steps:

• In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended., Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.

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.

ORIENTAL TURKEY PASTA SALAD

Steps:

• Blend dressing in food processor - combine with pasta, green onions, turkey, and carrots. Sprinkle with sesame seeds Refrigerate

ORIENTAL SPAGHETTI SALAD

Steps:

• Cook spaghetti as per package instructions, break long pieces in half before cooking.
• In a saucepan over medium heat cook the oils, honey, soy sauce and dry pepper for 2 minutes.
• Drain spaghetti.
• In a large bowl pour the sauce over the pasta.
• Cover and refrigerate overnight.
• Before serving, add the remaining ingredients and mix well.

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.

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.

MARSHALL FIELD'S TURKEY SALAD ORIENTAL

Steps:

• Cook the pasta to al dente in salted boiling water.
• Drain, rinse and cool.
• Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.
• In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.
• Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.
• Cool.
• Pour the cooled dressing over the salad and toss well to combine.
• Taste for seasoning, chill or serve at room temperature.
• Garnish with sliced green onions if desired.
• Packs well.