Yield: 4 Ethnicity: Asian   Meal Type: Salad   Preparation Method: Combine   Product Type: Roasted Turkey Breast, Cooked Turkey

1/4 Teaspoon sesame oil

1 Cup unsalted whole peanuts

1 Clove garlic, minced

1 Large Head (7 to 8 Ounces) butterhead lettuce, leaves torn into bite size pieces

2 Cups bean sprouts

1 Cup water chestnuts, well drained

1/2 Pound OVEN ROASTED TURKEY BREAST, cut in julienne strips

1 Cup diced tomatoes

1/2 to 3/4 Cups prepared ginger vinaigrette

Heat sesame oil in a small sauté pan over medium heat. Add peanuts and sauté until lightly toasted. Add garlic and sauté for about 20-30 seconds or until garlic is fragrant. In a large bowl, toss chilled lettuce, sprouts, chestnuts, cooked turkey and peanuts. Cover and chill. For meal time, add tomatoes and vinaigrette. Lightly toss to combine.

Recipe Source: Recipe and photo kindly provided by Foster Farms.