june's thai salad with turkey

Name: June's Thai Salad with Turkey
Yield: 4
Cuisine: Thai
Ingredients: 3 cup(s) cooked, chopped turkey meat; 8 cup(s) baby spinach; 2 cup(s) crisp chow mein noodles; 1/2 cup(s) green onions,chopped; 1/2 cup(s) mixed nuts, chopped; ## DRESSING; 1/2 cup(s) soya sauce; 1/2 cup(s) all natural peanut butter; 1/4 cup(s) brown sugar; 1/4 cup(s) rice vinegar; 1/4 cup(s) sesame oil; 2 tablespoon(s) ginger root, grated; 2 clove(s) garlic, peeled; 1/4 teaspoon(s) red pepper flakes

6 Pinches 1 Photo

June Campbell

North Vancouver, BC

Updated on Jul 27, 2020

This Thai Turkey Salad is a great way to use up left over turkey, plus it makes a great main course salad for a hot summer day. The original recipe used half as much dressing. I found this to be too dry for my liking so I have doubled it. If you prefer your salad on the dry side, use half the dressing ingredients. You can substitute chicken for turkey if preferred, or substitute any salad green for the spinach.

Rate

Plate of Thai Turkey Salad on bed of Spinach

prep time

cook time

method No-Cook or Other

yield 4-6 serving(s)

Ingredients

3 cups cooked, chopped turkey meat
8 cups baby spinach
2 cups crisp chow mein noodles
1/2 cup green onions,chopped
1/2 cup mixed nuts, chopped
DRESSING
1/2 cup soya sauce
1/2 cup all natural peanut butter
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup sesame oil
2 tablespoons ginger root, grated
2 cloves garlic, peeled
1/4 teaspoon red pepper flakes

How To Make june's thai salad with turkey

Step 1

Place all salad ingredients in a large bowl and mix to combine.

Step 2

Place all dressing ingredients in a separate bowl.
Step 3

Use a hand held blender to puree the dressing ingredients.
Step 4

Add the dressing ingredients to the salad and toss well.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes