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   shredded turkey breast

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:

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


Divide lettuce among four plates.

In a medium bowl, toss together turkey, cucumber, bell pepper, cilantro and mint.

Add Peanut Butter Dressing; gently toss to coat all ingredients.

Spoon turkey mixture over lettuce on plates. Sprinkle with rice noodles and cashews. Serve with lime wedges, if desired.


If I don’t have left over turkey, I purchase 1 pkg/approx. 1lb of turkey breast cutlet pan fry with garlic and olive oil approximately 3-5 minutes each side. Serve warm or cold.

Serving Size 4