Cindys 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.

TURKEY SALAD

Steps:

• In a large bowl mix all ingredients together and serve.

TURKEY SALAD

Steps:

• Mix together first 12 ingredients.
• Using a food processor, pulse mixture for 2 to 3 seconds at a time until mixture finely diced.
• Spread a 1/4 cup of spinach on top of a tortilla. Place 1/4 cup of turkey mixture on top of spinach and fold tortilla burrito style.

CRISPY TURKEY SALAD

Steps:

• Cracklings Turkey:.
• Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
• Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
• Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
• Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary.
• NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad.
• For the salad:.
• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.).
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.

CINDY'S TURKEY SALAD

Steps:

• In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.

CURRIED TURKEY SALAD

Steps:

• Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
• Chill for one hout to let flavors meld.

CHICKEN OR TURKEY SALAD

Steps:

• Combine chicken and celery in bowl.
• Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
• Pour over chicken and celery; toss.
• Cover; chill at least 2 hours.
• For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

GROUND TURKEY SALAD

Steps:

• Brown turkey. Drain. Let cool.
• Stir in the aparagus, onion, orange, pepper and almonds.
• Whisk together the mayonnaise, dijon, sour cream, ginger, salt and pepper.
• Toss with turkey mix to coat.
• Serve with lettuce at table.
• Wrap in leaves to eat.

CINDY'S TURKEY SALAD

Steps:

• In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.