Servings: 
20
Ethnicity: 
Thai
Preparation Method: 
Grill
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 568
  • Total Fat 34 g
  • % Daily Total Fat 52
  • Saturated Fat 7 g
  • % Daily Saturated Fat 35
  • Cholesterol 75 g
  • % Daily Cholesterol 25
  • Sodium 700 mg
  • % Daily Sodium 29
  • Total Carbohydrates 37 g
  • % Daily Total Carbohydrates 12
  • Dietary Fiber 3 g
  • % Daily Dietary Fiber 12
  • Sugars 4 g
  • Protein 32 g

Thai Turkey Salad

Recipe developed by Sara Lee Refrigerated Foods

Oriental bean thread noodles:
1-1/4 Pounds
TURKEY STEAKS, thawed:
20 (4 Ounce)
grated carrots:
3-3/4 Cups
cucumber, peeled, seeded and chopped in 1/4-inch pieces:
3-3/4 Quarts
reduced-sodium soy sauce:
1-1/4 Cups
lime juice, freshly squeezed:
2-1/2 Cups
sugar:
3 Tablespoons
smooth peanut butter:
1/2 Cup
hot red pepper flakes:
2 Teaspoons
peanut oil:
2-1/2 Cups
leaf lettuce, washed and dried:
40 Leaves
chopped peanuts, (without salt):
7 Tablespoons
lime wedges:
20 Each

Cook noodles briefly in boiling water. Drain and cool.

Grill turkey steaks on a 340 degree F grill for 3 to 3-1/2 minutes per side, to an internal temperature of 165 degrees F. Chill and cut into 1/8-inch strips.

Blend turkey, carrots and cucumbers together. Cover and chill.

In a blender or food processor, blend soy sauce, lime juice, sugar, peanut butter and pepper flakes until pureed. With blender/processor running, add oil. Blend until well mixed. Transfer to mixing bowl and toss dressing with turkey mixture.

Arrange 2 lettuce leaves on each plate. Place 1 ounce of bean thread noodles on top and 1-1/2 to 2 cups of turkey mixture on top of the noodles. Garnish with 1 teaspoon of chopped peanuts and a lime wedge.