Chinese Turkey Salad


4 to 6 servings
4 cups low-sodium chicken brothlow-sodium chicken broth4
1 cup low-sodium soy saucelow-sodium soy sauce1
1 cup orange juiceorange juice1
2 cloves garlic, peeled and smashedgarlic clove2
One 2-inch piece fresh ginger, peeled and finely choppedfresh ginger1
One 3 to 3 ½-pound bone-in, skinless turkey half-breastbone-in, skinless turkey half-breast1
2 cups vegetable oilvegetable oil2
10 wonton wrappers, cut into ½-inch-wide stripswonton wrappers10
⅓ cup grapeseed or vegetable oilgrapeseed oil
3 tablespoons low-sodium soy saucelow-sodium soy sauce3
2 tablespoons apple cider vinegarapple cider vinegar2
2 tablespoons maple syrupmaple syrup2
2 tablespoons orange juiceorange juice2
1 tablespoon toasted sesame seedstoasted sesame seeds1
Kosher salt and freshly ground pepperkosher salt and freshly ground black pepper1
½ cup sliced almonds, toasted (see Cook's Note)slivered almonds½
One 1-pound head romaine, torn into 1-inch piecesromaine lettuce1
½ head iceberg lettuce, shreddediceberg lettuce½
½ head Napa cabbage (8 ounces), shreddednapa cabbage½
3 scallions, thinly slicedscallion(s)3
½ red bell pepper, stemmed, seeds and ribs removed, cut into ¼-inch-thick stripsred bell pepper½


In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.
In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.

cook's notes

To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a 350 degree F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
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