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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.

Ginger-Sesame Turkey Salad

Dish up a delicious salad made with cooked turkey breast and tossed with a tangy ginger-sesame dressing.

5 from 1 vote

Print Pin Rate

Course: Main Course, Salad

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 189kcal

Author: Jessica Fisher

Cost: $8

Ingredients

4 cup turkey (cooked and cubed) can also use chicken
1 8-ounce can sliced water chestnuts drained and chopped
1 carrots shredded (about 1 cup)
3 green onion (for ½ cup sliced)
1 bunch fresh cilantro (chopped) (for ⅓ cup chopped)
¼ cup rice vinegar
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon fresh ginger (grated)
⅛ teaspoon red pepper flakes
⅓ cup neutral oil
1 teaspoon toasted sesame seeds for garnish
16 lettuce leaves or tortillas for wrapping
sriracha for topping, optional

US Customary - Metric

Instructions

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.

Notes

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.

Nutritional values are approximate and are based on ⅛ of the recipe using lettuce leaves. Refrigerate leftovers promptly and use within 4 days.

Nutrition

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Comments

Creative me

September 19, 2015 at 12:28 pm

This looks great as a portable lunch! I just made a batch and am very excited about the taste and smell. Looking forward to it.

Heather @ Heat's Kitchen

August 11, 2015 at 12:59 pm

We loved this recipe! My husband wasn’t sure at first because of the new flavors, but he really ended up liking it. Here’s my blog post on it if you’d like to check it out 🙂 http://heatskitchen.com/2015/08/11/ginger-sesame-chicken-salad/

Love your blog! Thanks for sharing!

- Jessica Fisher
  
  August 22, 2015 at 8:19 pm
  
  Great! So glad you enjoyed it!
  
Kathy

November 25, 2013 at 5:23 am

Yeah. A chicken salad without mayo or sour cream. I can’t stand either ingredient and I have never seen a recipe without them. I will need to try this.

CeCee

November 24, 2013 at 11:03 pm

My husband loves ramaki (made with water chestnuts), but we never use the whole can. What a great recipe to not have those go to waste,