One of my favorite sandwich fillings is Chicken Salad. I have a few different favorites, like this one with cubed cheddar or this chicken salad with with apples and almonds or this chicken salad with apples, grapes and dried cranberries. When I was thinking about the flavors of a new salad to make, I decided to go Asian.
This salad, which you can make with turkey or chicken, is full of sesame, ginger, and soy. It’s delicious served in lettuce or cabbage leaves for a low-carb option. My kids liked it wrapped up in tortillas. You could also serve it on a salad or in a roll. I’m thinking a Hawaiian sweet roll would be a nice choice.
Recipe: Ginger-Sesame Turkey Salad
if making for whole 30: substitute coconut aminos for the soy sauce; use light olive oil for the dressing. Obviously, use lettuce wraps, not tortillas.
- 4 cups cooked, cubed turkey or chicken
- 8 ounce can water chestnuts, drained and chopped
- 1 medium carrot, shredded (about 1 cup)
- 1/2 cup sliced scallions (aka green onions)
- 1/3 cup chopped cilantro leaves
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1/8 teaspoon red pepper flakes
- 1/3 cup sunflower oil
- toasted white sesame seeds for garnish
- lettuce leaves or tortillas for wrapping
- sriracha for topping, optional
- In a large mixing bowl combine the turkey, water chestnuts, carrot, scallions, and cilantro.
- In a small jar with a lid, combine the vinegar, soy sauce, sesame oil, ginger, red pepper flakes, and sunflower oil. Cap the jar and shake to combine.
- Toss the turkey mixture with enough dressing to coat.
- Sprinkle sesame seeds for garnish.
- Serve the salad with lettuce leaves or tortillas for wrapping with sriracha on the side.
Preparation time: 10 minute(s)
Number of servings (yield): 8