Left-over turkey breast takes most of the prep work out of this salad, tossed with a yummy peanut butter dressing. Put this main dish on the table for your family in less than 30 minutes.


Peanut Butter Dressing:

  • 1/4 cup red-wine vinaigrette
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon crushed garlic
  • 1 tablespoon lime juice
  • 1 tablespoon chili-garlic sauce


  • 6 cups Boston Lettuce
  • 2 cups of shredded or cubed turkey, see “Tips” product for suggestions
  • 1 cup seeded and diced cucumber
  • 1 1/2 cups sliced red and green bell pepper
  • 1/4 cup fresh mint leaves
  • 1/2 cup fried rice noodles
  • 1/2 cup cashews, roughly chopped
  • Lime wedges (optional)

Method of Preparation

Peanut Butter Dressing:

  1. Whisk together vinaigrette, peanut butter, 2 tablespoons water, garlic, lime juice, and chili-garlic sauce; set aside.


  1. Divide lettuce among four plates.
  2. In a medium bowl, toss together turkey, cucumber, bell pepper, cilantro, and mint.
  3. Add Peanut Butter Dressing; gently toss to coat all ingredients.
  4. Spoon turkey mixture over lettuce on plates. Sprinkle with rice noodles and cashews. Serve with lime wedges, if desired.


If you don’t have leftover turkey, purchase:

  • 1 lb of Turkey Breast Scallopini, pan fry with garlic, and olive oil approximately 3-5 minutes each side. Serve warm or cold.
  • 1 lb of Turkey Breast Fillets ~ Teryaki, Honey Garlic or Unseasoned. Follow cooking instructions on the package.

Serving Size 4