Thai Turkey Salad's picture

Jan. 18, 2012


Turkey thigh/Turkey breast 2 Pound
Lemon juice 4 Tablespoon
Tamari sauce 2 Tablespoon
Jalapeno peppers 3 , seeded and well minced
Garlic 4 Clove (20 gm) , minced
Red onion 1 Small , thinly sliced
Dried basil 1 Teaspoon
Mung bean sprouts 2 Cup (32 tbs)
Shredded chinese cabbage 2 Cup (32 tbs)
Radishes 1 Small , halved, thinly sliced
Black pepper To Taste



1. Simmer water and poach the turkey for 1 hour in it. Check by piercing a knife to see if the turkey is cooked.

2. Cool the turkey after removing it.

3. Discard its skin and remove it from the bones. Shred it.

4. Simmer the turkey. Add tamari, pepper, garlic, lemon juice, basil and red onion. Stir well.

5. In a salad bowl place the ingredients and cover it well.

6. Marinate the mixture at room temperature.

7. In the bowl add the turkey. Toss well.


8. Add pepper for taste.


9. Serve Thai turkey salad fresh.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 501Calories from Fat 288

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat %

Trans Fat 0 g


Sodium 446 mg18.58%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet