Asian Turkey Salad
But this salad is THE BOMB and the reason it's great for that after the holiday leftover meal? Celery and green onions...bet you have a few of those left! How about that dish of mandarin oranges on the counter? You'll need at least one. And I'm sure you have some pineapple in the house, just a 1/2 cup of fresh pineapple will do (just save some now). Do you have some toasted almonds left over from your green been casserole or some cashews left from the "snack dish" on the counter?
Servings: 4 Main dish
- 2 cups cooked turkey or chicken skin removed, cut into bite‐sized pieces
- 4 cups cabbage or bok choy shredded
- 1 cup mushrooms sliced
- 1 cup carrots grated
- 2 tablespoons cilantro chopped
- 1 cucumber thinly sliced
- 2 celery stalks thinly sliced
- 3 green onions thinly sliced
- 1 mandarin orange or tangerine divided into sections (can use canned)
- 1 cup ⁄2fresh pineapple chopped
- 1 cup ⁄2sliced toasted almonds or cashews
In Your Food Processor
Slice cabbage, mushrooms, green onion, carrots, cucumber and celery with slicing blade. (It’s going to all go together so just push it all through if the food processor bowl will hold it all. If not, empty food processor and continue until all is sliced). Put into a large bowl.
Switch food processor to S blade, no reason to clean out your food processor yet: Add cilantro and chicken or turkey and pulse to coarse chop.
Add nuts, cilantro and chicken or turkey to your bowl of previously chopped veggies.
Add dressing, and toss well.
Top with green onions and oranges and pineapple.
Celtic Sea Salt and pepper to taste, serve over greens.
This will last 3 days if you store turkey and dressing separately from veggies. Add just prior to serving.
Avocado would be great in this salad.
Cilantro is a digestive aid; helpful after all the holiday food.