| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup low-sodium soy sauce
- 1 cup orange juice
- 2 cloves garlic, peeled and smashed
- One 2-inch piece fresh ginger, peeled and finely chopped
- One 3 to 3 1/2-pound bone-in, skinless turkey half-breast
- 2 cups vegetable oil
- 10 wonton wrappers, cut into 1/2-inch-wide strips
- 1/3 cup grapeseed or vegetable oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons orange juice
- 1 tablespoon toasted sesame seeds
- Kosher salt and freshly ground pepper
- 1/2 cup sliced almonds, toasted (see Cook’s Note)
- One 1-pound head romaine, torn into 1-inch pieces
- 1/2 head iceberg lettuce, shredded
- 1/2 head Napa cabbage (8 ounces), shredded
- 3 scallions, thinly sliced
- 1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips
Instructions
- For the turkey: 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.
- For the wontons: 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.
- For the dressing: 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.
- For the salad: 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1360 |
| Total Fat | 104 g |
| Saturated Fat | 9 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 55 g |
| Cholesterol | 130 mg |
| Sodium | 2372 mg |
Reviews
This salad is amazing!!!! I used chicken breasts instead and it was fantastic! I will definitely make this again! Thanks Giada! ❤️
Perfect summer salad, and so flavorful. This is a great recipe and everyone must try it!
Every week, I try a new recipe from Giada. This salad was as delicious as it was beautiful. Colorful, tasty and filling. It was a hit with my family. The broth infused the right amount of flavor in the turkey and the dressing was just right. I added mandarin oranges and I thought that went well. Thanks Giada again, for another great recipe.
Healthy and hearty salad perfect for summertime. The turkey is infused with the flavors in the broth. I didn’t use any wontons to garnish but the salad was great without them. Enjoyed the Asian-style dressing.
After watching Giada make this on her program a couple of weeks ago, I knew this was a recipe I would have to try. While I am not usually a salad type of person, I thoroughly enjoyed this meal.
The liquid the turkey was poached in gave the meat a wonderful flavor, and the dressing really intensified the flavor. In addition, I really loved the combination of lettuce, cabbage, and red pepper topped with toasted almonds. Definitely a keeper!
Really good & healthy salad. The poaching liquid really did a great job of flavoring the turkey meat itself. It smelled wonderful as it was poaching. The dressing is an excellent Asian-flavored dressing, good enough to find other uses for. My salad turned out a little watery but I have to assume it was my fault for not doing a better job of drying the lettuce. I left out the wontons because I don’t care for them, but otherwise, if you follow the recipe exactly, you won’t be disappointed.
This recipe makes one of the best Asian salads I have ever tasted and I have tried many recipes! The dressing is amazing! Roasted chicken breast would be good if you do not have the time to poach the turkey breast. I added Mandarin oranges because I had on hand.
My new favorite salad!! The turkey smelled amazing while it was poaching in the liquid, and the flavor is outstanding! Loved the dressing, it has tons of flavor, and I found myself craving it the next day! Good thing I still had some left overs!!
This salad was enjoyable and healthy my friend and I are trying to eat healthier it’s nice to find healthy recipe’s with loads of flavor for a girls night dinner and a crisp moscato
Wow! The poached turkey had so much great flavor. The dressing also was very tasty. The salad came together easily. This recipe makes a huge amount of salad. I put the peppers, scallions, and almonds in small bowls, then the lettuce and cabbage in a big bowl. I used a whole red pepper; lots of leftovers so I will slice another scallion to even out the amounts. Try this recipe. So delicious!!