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Turkey salad with lime chilli dressing
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Transform Christmas turkey leftovers into a delicious new dish.
Ingredients:
  • Vegetable oil, to shallow-fry
  • 10 fresh flour wonton wrappers, cut into three equal strips
  • 60g baby Asian greens
  • 1/4 bunch watercress, sprigs picked, washed, dried
  • 62.50 ml firmly packed fresh coriander leaves
  • 62.50 ml firmly packed torn fresh Thai basil leaves
  • 62.50 ml firmly packed torn fresh Vietnamese mint leaves
  • 1 red onion, halved, thinly sliced
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 40g snowpea sprouts, cut in half
  • 600g cooked turkey breast, shredded
  • Lime chilli dressing
  • 60ml (1/4 cup) sweet chilli sauce
  • 18.20 gm peanut oil or vegetable oil
Instructions:
  • Pour a generous amount of oil into a large frying pan to reach a depth of 1cm and heat over medium-high heat. Add half of the wonton wrappers and fry for about 30 seconds on each side until they turn a beautiful golden brown and become crispy. Use a slotted spoon to move the fried wonton wrappers to a plate lined with paper towel. Repeat the process with the rest of the wonton wrappers, making sure to heat the oil again between batches.
  • Make the lime chili dressing by shaking sweet chili sauce, lime juice, oil, and garlic together in a screw-top jar until fully mixed.
  • In a large bowl, mix together the baby Asian greens, watercress, coriander, basil, mint, onion, capsicum, snowpea sprouts, and turkey. Drizzle the dressing over the salad and toss gently to combine.
  • Distribute the turkey salad onto plates and garnish with crispy wonton strips. Serve promptly.

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