Thai Turkey Salad
A great recipe for using
those left-over turkey from Thanksgiving Day or from other occasions.
You can use Honey roasted deli turkey breast also for this recipe.
1Roasted Turkey Breast, cut in thin strips
peeled and cut into 1/2-inch cubes
1red bell pepper, seeded and chopped
3/4green onions, sliced
bag (10 ounces) mixed salad greens,
plain non-fat yogurt
creamy peanut butter
packed brown sugar
low-sodium soy sauce
hot pepper sauce
4lightly salted roasted peanutscoarsely chopped
Note: If fresh mango is not
available, you can use canned mangoes. Or you can substitute fresh or
- In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad.
- In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion.
- To serve, combine salad and dressing, tossing to coat. Top with peanuts.
- If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.
Recipe Courtesy of: The National Turkey Federation.