Thai Turkey Toss

Culinary Setting
Meal Type
Boneless Breast


1/4 c fish sauce OR light soy sauce

3 tbsp freshly squeezed lime juice

2 tbsp brown sugar

1-1/2 tsp peeled and minced fresh gingerroot

1 Large garlic clove, minced

1/4 tsp dried red pepper flakes


1 c cold water, lightly salted

5 oz rice vermicelli OR angel hair pasta (broken into 3-inch lengths & cooked according to package directions)

3 c boiling water for vermicelli

2 c shredded fresh spinach, chilled

1-1/2 c Granny Smith apples, cored and diced

1/2 c grated carrot

1/2 c peeled and diced zucchini

1/3 c coarsely chopped dry roasted peanuts

2 tbsp chopped fresh basil


Lime-Ginger Dressing

In a small bowl, combine fish/soy sauce, lime juice, brown sugar, ginger, garlic and red pepper flakes. Cover and set aside.

Salad Mix

In a large skillet arrange turkey in a single layer. Add lightly salted water and bring to a boil. Immediately reduce heat and cover. Simmer 5 to 10 minutes or until no longer pink inside.

Allow turkey to cool and cut into 1-1/2 X 1/4-inch strips.

Break rice vermicelli into 3-inch pieces and place in bowl with boiling water. Allow vermicelli to stand 6 to 8 minutes or until soft. Drain well.

In a large bowl, combine turkey strips, vermicelli, spinach, apples, carrot, zucchini, peanuts and basil.

To serve, toss with dressing and divide evenly on 4 chilled plates.