Chinese Turkey Salad Food

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CHINESE TURKEY PASTA SALAD



Chinese Turkey Pasta Salad image

"This colorful palate-pleasing salad is ideal for weddings, luncheons and birthday parties," pens Nancy Bergeland from Madison, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 15

2 cups uncooked spiral pasta
2 cups cubed cooked turkey
1-1/2 cups fresh or frozen snow peas, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced green onions
1/4 cup diced celery
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
1/4 to 1/2 teaspoon hot pepper sauce
1 cup salted cashews halves, divided

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the turkey and vegetables., In a small bowl, combine the mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews.

Nutrition Facts :

CHINESE TURKEY SALAD



Chinese Turkey Salad image

Provided by Aida Mollenkamp

Categories     main-dish

Time 11m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons freshly grated ginger
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
4 cups coarsely shredded cooked turkey
1/2 small head iceberg lettuce, halved lengthwise and thinly shredded (about 4 cups)
1/2 small head napa cabbage, cored, and thinly shredded (about 4 cups)
2 cups snow peas, cut into 1-inch pieces on bias
1 cup mung bean sprouts
1 medium red bell pepper, stemmed, seeded, and cut into matchsticks
1/3 cup thinly sliced scallions
1 medium carrot, peeled, halved lengthwise, and thinly sliced on the bias
1/2 cup roughly chopped fresh cilantro leaves
1/2 cup sliced almonds, toasted
2 tablespoons white sesame seeds, toasted

Steps:

  • In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired.
  • Add turkey, toss to thoroughly coat, and let sit 5 minutes. Add remaining ingredients and toss again to combine. Serve.

Nutrition Facts : Calories 437 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 523 milligrams, Carbohydrate 36 grams, Fiber 10 grams, Protein 42 grams, Sugar 10 grams

CHINESE TURKEY SALAD



Chinese Turkey Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

4 cups low-sodium chicken broth
1 cup low-sodium soy sauce
1 cup orange juice
2 cloves garlic, peeled and smashed
One 2-inch piece fresh ginger, peeled and finely chopped
One 3 to 3 1/2-pound bone-in, skinless turkey half-breast
2 cups vegetable oil
10 wonton wrappers, cut into 1/2-inch-wide strips
1/3 cup grapeseed or vegetable oil
3 tablespoons low-sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons orange juice
1 tablespoon toasted sesame seeds
Kosher salt and freshly ground pepper
1/2 cup sliced almonds, toasted (see Cook's Note)
One 1-pound head romaine, torn into 1-inch pieces
1/2 head iceberg lettuce, shredded
1/2 head Napa cabbage (8 ounces), shredded
3 scallions, thinly sliced
1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips

Steps:

  • For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
  • For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.
  • For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
  • For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.

CHINESE NOODLE AND CHICKEN OR TURKEY SALAD



Chinese Noodle and Chicken or Turkey Salad image

Categories     Salad     Chicken     Onion     Pasta     Poultry     turkey     Lunch     Peanut     Sesame     Bon Appétit     Dairy Free     Tree Nut Free     Kosher

Yield Serves 20

Number Of Ingredients 15

Salad
2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeño chilies, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise
Dressing
1 cup soy sauce
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
Napa cabbage leaves

Steps:

  • For salad:
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
  • Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
  • For dressing:
  • Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
  • Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

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