Warm Turkey Salad

By Mark Henry
Culinary Setting
Meal Type
Boneless Breast


3/4 c molasses

1 oz sesame oil

1 tbsp thyme leaves

1/2 tbsp ginger powder

1 tbsp garlic, minced

3/4 c lemon juice

2 tbsp garlic chili paste

1 tbsp vegetable oil


3 tbsp vegetable oil

1 tsp garlic, minced

1 tbsp scallion, small bias cut

8 oz bok choy, bias cut

2 oz shiitake mushrooms, julienne cut

1 oz carrot, julienne cut

1 tsp sesame seeds, toasted


Combine marinade ingredients by blending molasses, sesame oil, thyme, ginger, 1 tablespoon garlic, lemon juice and garlic chili paste together; mix well.

Use 1/2 cup of marinade to marinate turkey cutlets for 1/2-hour minimum. Cover and chill the remaining marinade.

For service, heat skillet with 1 tablespoon vegetable oil. Drain cutlets from marinade and discard this marinade.

Pan-fry the cutlets, turning after 2 minutes. Cook over medium heat for another 3 minutes, or until cooked throughout.

In another skillet, heat 2 tablespoons vegetable oil, add 1 teaspoon garlic and 1 tablespoon scallions. When aroma is full, add remaining ingredients.

Stir-fry until the vegetables are glossy. Add 3 tablespoons fresh marinade and continue to cook for 30 seconds.

Plating instructions: In a 12" salad bowl, mound the stir-fried vegetables. Just off-center, overlap turkey cutlets off vegetables. Garnish with sesame seeds.

Nutrition Facts

Total Calories 700

Calories from Fat 430

Total Fat 50 g

% Daily Total Fat 77

Saturated Fat 4 g

% Daily Saturated Fat 20

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 240 mg

% Daily Sodium 10

Total Carbohydrates 34 g

% Daily Total Carbohydrates 11

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 19 g

Protein 33 g

% Daily Protein 270

% Daily Vitamin C 190

% Daily Calcium 30

% Daily Iron 60