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asian turkey salad

Asian Turkey Salad

After a Thanksgiving meal, a salad is a welcome sight. This is a great way to use up leftover turkey from the big dinner.
Prep Time 15 minutes
Total Time 15 minutes
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Servings

4 Servings

Ingredients

  • 2 cups leftover cooked turkey meat shredded
  • 1 cup cashews
  • 1 cup dried cranberries
  • 2 teaspoons ground five-spice powder optional
  • 1 tablespoon honey
  • 1 fresh red chile seeded and finely chopped
  • ½ bunch fresh cilantro about 3 ounces
  • ½ bunch fresh mint leaves about 3 ounces
  • 4 cups mixed salad greens like chicory, arugula, and spinach
  • 4 cups romaine luttuce
  • 1 to 2 clementines peeled and sectioned
  • 1 clementine juiced
  • 1 lime juiced
  • ¼ cup pomegranate juice
  • ½ red onion peeled and coarsely grated
  • ½ cup extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1½- inch fresh ginger pealed and coarsely grated

Instructions

  • Salad:
  • Combine turkey, nuts, cranberries, and five spice powder in a sauté pan. Cook over medium heat for 5 minutes. 
  • Add honey and chile. Cook over high heat until turkey is crispy, 3 minutes.
  • Combine cilantro, mint, salad greens, and romaine in large bowl.
  •  Drizzle 1 cup of dressing over the salad. Add half of turkey mixture on salad, and toss.
  • Transfer salad to serving bowl or platter. Spoon remaining turkey mixture and clementine sections over the top, and drizzle more dressing. Reserve remaining dressing for another use.
  • Dressing:
  • Combine juices and onion. Add olive oil, soy sauce, sesame oil, and ginger. Whisk until well combined.