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
- 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 1/2 cup sliced)
- 1 bunch fresh cilantro (chopped) (for 1/3 cup chopped)
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (grated)
- 1/8 tsp red pepper flakes
- 1/3 cup neutral oil
- 1 tsp toasted sesame seeds for garnish
- 16 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.
Make-ahead meals can make your month! Grab this month’s meal plans to take it easy and enjoy great home-cooked meals.