Left-over turkey breast takes most of the prep work out of this salad, tossed with a yummy peanut butter dressing. Put this main dish on the table for your family in less than 30 minutes.
Ingredients
Peanut Butter Dressing:
- 1/4 cup red-wine vinaigrette
- 2 tablespoons creamy peanut butter
- 1 tablespoon crushed garlic
- 1 tablespoon lime juice
- 1 tablespoon chili-garlic sauce
Salad:
- 6 cups Boston Lettuce
- 2 cups of shredded or cubed turkey, see “Tips” product for suggestions
- 1 cup seeded and diced cucumber
- 1 1/2 cups sliced red and green bell pepper
- 1/4 cup fresh mint leaves
- 1/2 cup fried rice noodles
- 1/2 cup cashews, roughly chopped
- Lime wedges (optional)
Method of Preparation
Peanut Butter Dressing:
- Whisk together vinaigrette, peanut butter, 2 tablespoons water, garlic, lime juice, and chili-garlic sauce; set aside.
Salad:
- Divide lettuce among four plates.
- In a medium bowl, toss together turkey, cucumber, bell pepper, cilantro, and mint.
- Add Peanut Butter Dressing; gently toss to coat all ingredients.
- Spoon turkey mixture over lettuce on plates. Sprinkle with rice noodles and cashews. Serve with lime wedges, if desired.
Tips
If you don’t have leftover turkey, purchase:
- 1 lb of Turkey Breast Scallopini, pan fry with garlic, and olive oil approximately 3-5 minutes each side. Serve warm or cold.
- 1 lb of Turkey Breast Fillets ~ Teryaki, Honey Garlic or Unseasoned. Follow cooking instructions on the package.