Chinese Turkey Salad Food

CHINESE TURKEY SALAD

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 TURKEY SALAD

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.

ASIAN STYLE TURKEY SALAD

Steps:

• Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper
• Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts.

MANDARIN-SMOKED TURKEY SALAD

Steps:

• In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
• Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
• Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.

ASIAN TURKEY SALAD

Steps:

• To make dressing put ingredients in a blender, process until smooth.
• Put all salad ingredients in a large bowl, toss with dressing serve.

CHINESE NOODLE AND CHICKEN OR TURKEY SALAD

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.

MANDARIN TURKEY SALAD

Steps:

• Combine turkey, water chestnuts, celery, green onion, green pepper, and eggs in a bowl.
• Combine mayonnaise and orange juice.
• Pour over turkey mixture and combine well.
• Serve on leaf lettuce, garnished with mandarin oranges and almonds.

TURKEY CABBAGE SALAD

Steps:

• Dresssing: Mix together salt, pepper, sugar, sald oil, soy sauce, rice vinegar and sesame seeds.
• In large bowl mix turkey, cabbage, celery and onions.
• Pour marinade over mixture (optional: refrigerate for 1-2 hours).
• Toss with chowmein noodles immediately before serving.