Servings: 
8
Ethnicity: 
Thai
Preparation Method: 
Grill
Product Type: 
Turkey Breast

Nutrition Facts

  • Total Calories 420
  • Calories from Fat 210
  • Total Fat 23 g
  • % Daily Total Fat 35
  • Saturated Fat 13 g
  • % Daily Saturated Fat 65
  • Cholesterol 75 g
  • % Daily Cholesterol 25
  • Sodium 760 mg
  • % Daily Sodium 32
  • Total Carbohydrates 21 g
  • % Daily Total Carbohydrates 7
  • Dietary Fiber 6 g
  • % Daily Dietary Fiber 24
  • Sugars 12 g
  • Protein 36 g
  • % Daily Protein 70
  • % Daily Vitamin C 70
  • % Daily Calcium 15
  • % Daily Iron 35

Turkey Satay Salad with Mango and Mixed Greens

This recipe was developed by Adam Baird of Bestfoods Foodservice in St. Helena, CA. The salad recipe was a finalist in the NTF "Turkey with a Twist" National Recipe Competition.

Adam Baird

Chef Name: 
Adam Baird
Restaurant: 
Bestfoods Foodservice
California
cumin seed:
2 Tablespoons
tumeric:
1 Tablespoon
olive oil:
1 Tablespoon
TURKEY BREAST, cut into thinly sliced strips:
2 Pounds
wooden skewers, soaked in water for 24 hours:
24 Each
creamy peanut butter:
1/2 Cup
coconut milk, heated:
2 Cups
fresh lime juice:
1/4 Cup
nam pla (fish sauce):
2 Tablespoons
soy sauce:
2 Tablespoons
mixed greens, washed and dried:
16 Cups
cilantro, chopped:
1/2 Cup
mangos, peeled and sliced:
2 Each
cucumbers, thinly sliced:
2 Each
Marinade

Lightly toast the cumin seed, cool and grind to a powder. Combine the cumin, turmeric and oil to form a paste. Toss the sliced turkey breast in the herb mixture, coating well. Cover, refrigerate and marinate for at least 1 hour.

Thread the marinated turkey evenly onto the pre-soaked skewers with an even distribution of poultry on each skewer. Cover, refrigerate and reserve for service.

Coconut Milk Peanut Dressing

Over low heat, allow the peanut butter to soften in a saucepan. Whisk in the heated coconut milk and stir until smooth. Remove from the heat and allow to cool for several minutes. Whisk in the lime juice, fish sauce and soy sauce.

Service

Grill the reserved turkey skewers until cooked through.

For each order, toss 2 cups of the mixed greens with a tablespoon cilantro and 2 ounces of dressing. Place greens on a chilled plate and garnish with fanned mango slices and cucumbers.

Place 3 warm turkey satay skewers atop each salad and drizzle additional dressing over top of salad.