Grilled Turkey Chopped Thai Salad

Recipe from Cristen Clark, Food & Swine

Makes 4 to 6 entrée sized servings

Grilled Turkey Chopped Thai Salad

Grilled Turkey Chopped Thai Salad


For the turkey:

  • 1 lb. turkey tenderloins

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

For the salad:

  • 8-10 cups Napa shredded cabbage or chopped romaine hearts, or combination (1-1.5 lbs)

  • 6 green onions, one bunch, chopped

  • 2 cups shredded matchstick carrots

  • 2 cups thinly sliced bell pepper, or any sweet pepper, red and yellow preferred

  • 2 cups red cabbage, thinly sliced

  • 2 cups chopped snow pea pods or snap peas

  • 2 cups shelled edamame

For the dressing:

  • 1 large clove of garlic, very finely minced and mashed

  • 1/2 cup creamy peanut butter

  • 1/4 cup honey

  • 3 tablespoons soy sauce

  • Juice of one small lime

  • 3 tablespoons of rice vinegar

  • 1 teaspoon sesame oil

  • 1/2 teaspoon sriracha or a pinch of cayenne pepper

  • 1 tablespoon water (add if a thinner consistency is desired)


  • Salted peanuts, lightly chopped

  • Cilantro leaves

  • Sesame seeds

  • Wonton strips

Preheat grill to medium high heat. Sprinkle seasoned salt and pepper onto turkey tenderloins. Grill until meat registers 170 degrees F in center, on a digital instant read thermometer, approximately 4 to 5 minutes per side. Rest and slice prior to serving.

Combine cabbage and lettuce in a large serving bowl. Add onions, carrots, bell pepper, red cabbage, chopped snow peas and edamame in clustered rainbow style rows on top of greens. Leave an open space down the center to lay turkey slices.

To serve: Fan strips of grilled turkey tenderloin on top of salad, dress lightly and place a bowl of extra dressing on table for guests. Salad can be tossed together to combine, if desired. Dressing recipe is purposely generous.

Nutrition per serving: 367 Calories, 33 g Carbohydrate, 13 g Fat, 2.1 g Saturated Fat, 32 g Protein,     5.9 g Fiber, 752 mg Sodium

RecipeKelly VisserEntree, Turkey