Asian Turkey Salad Recipes

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CHINESE TURKEY SALAD



Chinese Turkey Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

4 cups low-sodium chicken broth
1 cup low-sodium soy sauce
1 cup orange juice
2 cloves garlic, peeled and smashed
One 2-inch piece fresh ginger, peeled and finely chopped
One 3 to 3 1/2-pound bone-in, skinless turkey half-breast
2 cups vegetable oil
10 wonton wrappers, cut into 1/2-inch-wide strips
1/3 cup grapeseed or vegetable oil
3 tablespoons low-sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons orange juice
1 tablespoon toasted sesame seeds
Kosher salt and freshly ground pepper
1/2 cup sliced almonds, toasted (see Cook's Note)
One 1-pound head romaine, torn into 1-inch pieces
1/2 head iceberg lettuce, shredded
1/2 head Napa cabbage (8 ounces), shredded
3 scallions, thinly sliced
1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips

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 STYLE TURKEY SALAD



Asian Style Turkey Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 cups leftover roast turkey
1 tablespoon light soy sauce
1 tablespoon dry sherry or Mirin
1 tablespoon each vegetable and Oriental sesame oil
Quarter size fresh ginger, minced
2 green onions, thinly sliced
Salt and freshly ground black pepper
1 head Belgian endive, separated into spears
1/4 cup finely diced red bell pepper
2 tablespoons chopped cilantro or peanuts

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.

ASIAN TURKEY SALAD



Asian Turkey Salad image

Make and share this Asian Turkey Salad recipe from Food.com.

Provided by chia2160

Categories     Poultry

Time 10m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups shredded cabbage
3 cups shredded cooked turkey
1 cup red bell pepper, strips
1/2 cup thinly sliced red onion
1/2 cup shredded basil or 1/2 cup cilantro
1/4 cup sliced scallion
1 tablespoon dry roasted peanuts
1/4 cup rice vinegar
1/4 cup vegetable broth
1 tablespoon soy sauce
2 teaspoons minced ginger
2 teaspoons fresh lime juice
1 teaspoon oil
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 garlic clove, minced
1 serrano chili

Steps:

  • To make dressing put ingredients in a blender, process until smooth.
  • Put all salad ingredients in a large bowl, toss with dressing serve.

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