Crispy Turkey and Shrimp Salad

Culinary Setting
Meal Type
Boneless Breast


2 tbsp soy sauce

1/2 c rice wine vinegar

1-1/2 c olive oil

1 tsp red pepper flakes

20 oz mushrooms, cleaned and halved

2 tbsp olive oil

2 lbs TURKEY BREAST, cut into 3/4-inch chunks

24 oz small shrimp, shelled and deveined

4 c Japanese bread crumbs

As needed Oil for frying

24 oz rice noodles, prepared according to package directions

16 c mesclun mix

4 c napa cabbage, shredded

4 c carrots, shredded

3 Large cucumbers, peeled and sliced

1 c almonds, sliced

1/2 c cilantro, chopped

As needed cilantro leaves, for garnish

As needed almonds, sliced, for garnish


In a small bowl, whisk together soy sauce, rice wine vinegar, 1-1/2 cups oil and red pepper flakes. Season to taste; reserve.

Brush mushrooms with oil and broil or grill until golden.

In batches, toss turkey and shrimp with breadcrumbs until thoroughly coated; shake off excess. In a deep pan or wok, heat 2 tablespoons oil and fry turkey and shrimp until golden and cooked through.

In a large bowl, combine noodles, mesclun, cabbage, carrots, cucumber, almonds and cilantro. Add turkey, shrimp and mushrooms and toss thoroughly with reserved vinaigrette.

Mound salad on plates and garnish with additional cilantro leaves and sliced almonds.

Nutrition Facts

Total Calories 1110

Calories from Fat 550

Total Fat 61 g

% Daily Total Fat 94

Saturated Fat 61 g

% Daily Saturated Fat 94

Cholesterol 200 g

% Daily Cholesterol 67

Sodium 1610 mg

% Daily Sodium 67

Total Carbohydrates 84 g

% Daily Total Carbohydrates 28

Dietary Fiber 12 g

% Daily Dietary Fiber 48

Sugars 13 g

Protein 58 g

% Daily Protein 250

% Daily Vitamin C 40

% Daily Calcium 25

% Daily Iron 50