Thai Turkey Salad

Culinary Setting
Meal Type
Cooking Style
Boneless Breast


1-1/4 lbs Oriental bean thread noodles

20 (4 oz) TURKEY STEAKS, thawed

3-3/4 c grated carrots

3-3/4 qt cucumber, peeled, seeded and chopped in 1/4-inch pieces

1-1/4 c reduced-sodium soy sauce

2-1/2 c lime juice, freshly squeezed

3 tbsp sugar

1/2 c smooth peanut butter

2 tsp hot red pepper flakes

2-1/2 c peanut oil

40 Leaves leaf lettuce, washed and dried

7 tbsp chopped peanuts, (without salt)

20 Each lime wedges


Cook noodles briefly in boiling water. Drain and cool.

Grill turkey steaks on a 340 degree F grill for 3 to 3-1/2 minutes per side, to an internal temperature of 165 degrees F. Chill and cut into 1/8-inch strips.

Blend turkey, carrots and cucumbers together. Cover and chill.

In a blender or food processor, blend soy sauce, lime juice, sugar, peanut butter and pepper flakes until pureed. With blender/processor running, add oil. Blend until well mixed. Transfer to mixing bowl and toss dressing with turkey mixture.

Arrange 2 lettuce leaves on each plate. Place 1 ounce of bean thread noodles on top and 1-1/2 to 2 cups of turkey mixture on top of the noodles. Garnish with 1 teaspoon of chopped peanuts and a lime wedge.

Nutrition Facts

Total Calories 568

Total Fat 34 g

% Daily Total Fat 52

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 700 mg

% Daily Sodium 29

Total Carbohydrates 37 g

% Daily Total Carbohydrates 12

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 4 g

Protein 32 g