Leftover Turkey Salad with Chili Lime Dressing
Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.
Yield
4 servingsPrep
12 minCook
2 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for frying |
*
|
| 9 | each |
wonton wrappers
fresh and cut into three equal strips |
*
|
| 70 | grams |
mixed salad greens
asian style |
|
| ¼ | bunch |
watercress
sprigs picked, washed, dried |
*
|
| ¼ | cup |
cilantro
freshly and firmly packed |
|
| ¼ | cup |
basil
leaves, freshly and firmly packed, torn |
*
|
| ¼ | cup |
mint leaves
freshly and firmly packed, torn |
*
|
| 1 | large |
red onion
halved and thinly sliced |
|
| 1 | large |
sweet red bell peppers
halved, deseeded and thinly sliced |
|
| 50 | grams |
mung bean sprouts
cut in half |
|
| 620 | grams |
turkey
shredded, from leftover |
|
| For the lime chilli dressing | |||
| 3 ½ | tablespoons |
chili sauce
sweet |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for frying |
*
|
| 9 | each |
wonton wrappers
fresh and cut into three equal strips |
*
|
| 7E+1 | grams |
mixed salad greens
asian style |
|
| 0.3 | bunch |
watercress
sprigs picked, washed, dried |
*
|
| 59 | ml |
cilantro
freshly and firmly packed |
|
| 59 | ml |
basil
leaves, freshly and firmly packed, torn |
*
|
| 59 | ml |
mint leaves
freshly and firmly packed, torn |
*
|
| 1 | large |
red onion
halved and thinly sliced |
|
| 1 | large |
sweet red bell peppers
halved, deseeded and thinly sliced |
|
| 5E+1 | grams |
mung bean sprouts
cut in half |
|
| 6.2E+2 | grams |
turkey
shredded, from leftover |
|
| For the lime chilli dressing: | |||
| 53 | ml |
chili sauce
sweet |
|
| 15 | ml |
lime juice
fresh |
|
| 15 | ml |
vegetable oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
Directions
Add enough oil to a large frying pan to reach a depth of ¼ inch and heat over medium-high heat.
Add half the wonton wrappers and fry for 30 seconds each side or until golden brown and crisp.
Use a slotted spoon to transfer fried wonton wrappers onto a plate lined with paper towel.
Repeat with the remaining wonton wrappers, reheating oil between batches.
For the lime chilli dressing:
Add the sweet chilli sauce, lime juice, oil and garlic in a jar, put the lid on and seal well, and shake until well blended.
Mix together the Asian greens, watercress, cilantro leaves, basil, mint, onion, red bell pepper, bean sprouts and turkey in a large bowl.
Drizzle the dressing over the salad and gently toss to combine.
Divide the turkey salad among serving plates and sprinkle with crispy wonton strips.
Serve.
