June's Thai Salad with Turkey

June Campbell


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.


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No-Cook or Other


  • 3 c
    cooked, chopped turkey meat
  • 8 c
    baby spinach
  • 2 c
    crisp chow mein noodles
  • 1/2 c
    green onions,chopped
  • 1/2 c
    mixed nuts, chopped

  • 1/2 c
    soya sauce
  • 1/2 c
    all natural peanut butter
  • 1/4 c
    brown sugar
  • 1/4 c
    rice vinegar
  • 1/4 c
    sesame oil
  • 2 Tbsp
    ginger root, grated
  • 2 clove
    garlic, peeled
  • 1/4 tsp
    red pepper flakes

How to Make June's Thai Salad with Turkey


  1. Place all salad ingredients in a large bowl and mix to combine.
  2. Place all dressing ingredients in a separate bowl.
  3. Use a hand held blender to puree the dressing ingredients.
  4. Add the dressing ingredients to the salad and toss well.

Printable Recipe Card

About June's Thai Salad with Turkey

Course/Dish: Other Salads
Main Ingredient: Turkey
Regional Style: Thai
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Healthy

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