Delicious Turkey salad with an addicting, tangy Thai dressing – easy, slimming friendly and healthy!
You will also love my Turkey Meatballs
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Published June 2013, updated February 2020
Is it just me or does turkey get ignored for 95% of the year? Everyone loves it for Christmas or Thanksgiving then forgets about it till next season’s festivities!
I love using turkey mince for my healthy meatballs and I absolutely ADORE this Thai Turkey salad.
It simply ticks all the boxes for me: it’s healthy, Slimming World friendly, quick to prepare but, most of all, it’s super tasty.
The tangy dressing uses all the fresh herbs and flavours common in Thai cooking: fresh coriander and mint, lime juice, chillies, soy sauce and a little sugar (Palm sugar if you can find it)
Leave the salad leaves out and serve it over basmati rice (or cauliflower rice) to create a healthy main.
How to make Thai Turkey Salad
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
STEP 1 Place your turkey between two pieces of clingfilm or baking paper and gently pound flat with a rolling pin. Try to get it quite thin so they cook quickly and evenly.
TOP TIP: Replace the turkey with skinless chicken breasts or lean beef steak if preferred.
STEP 2 Mist a non-stick pan with low calorie cooking spray. Sear the turkey for 2-3 minutes on each side, pressing down with a spatula. Check the turkey is thoroughly cooked by cutting into the middle. Set aside for a few minutes then slice into thin strips.
STEP 3 Mix all the dressing ingredients together in a medium bowl. If you are making a slimming version, take a look at the notes in the recipe card for some substitutions. Always taste the dressing and make any adjustments you need to – perhaps you prefer it slightly sweeter or tangier?
STEP 4 Add the sliced turkey to the marinade, stirring to combine. Put your salad leaves in a large bowl and add the cubed mango, cubed cucumber, sugarsnap peas and avocado if using. Add the turkey and marinade and toss together. Check the seasoning and serve.
This salad is FREE on Slimming World with minor modifications. Leave out the oil and avocado, replace the sugar with Sukrin Gold. One portion is around 250 calories (oil and avocado included!) and 7 Weight Watchers Smart Points.
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Thai Turkey Salad
- low calorie cooking spray
- 200 g (7 oz) two large skinless turkey breasts
- 200 g (7oz) mixed salad leaves (rocket, watercress, spinach, gem lettuce etc)
- ½ small mango (or 1 packet mango cubes)
- ½ cucumber , deseeded and cubed
- handful sugar snap peas , sliced lengthwise
- half avocado , cubed (optional)
- 3 tbsp low sodium Soy sauce
- 1 tbsp sunflower oil leave out for Slimming Version
- 1 tbsp dark brown sugar use Sukrin Gold for Slimming Version
- ½ tbsp ginger paste or fresh ginger, grated
- ½ tsp garlic paste , or 1 large clove, minced
- 1 shallot , chopped finely
- 1 red chili , deseeded and chopped finely
- 2 tbsp Handful fresh coriander leaves , roughly chopped
- 2 tbsp Handful fresh mint leaves , roughly chopped
- 1 lime juice only
- Place your turkey breasts between two large pieces of clingfilm and pound them flat with a rolling pin. Try to get them quite thin.
- Mist a griddle pan (or non-stick pan) with cooking spray turn heat on high. Once pan is hot, sear the turkey breasts for 2-3 minutes on each side, pressing down on them with a spatula. Check they are thoroughly cooked by cutting into the middle. Set aside, covered with foil.
- Mix all the ingredients for the dressing in a medium bowl. Taste and adjust – you might want to add a touch more sweetness or more lime juice.
- Cut your turkey breasts thinly on the diagonal and add to the dressing, stirring well.
- Put your salad leaves in a large bowl and add the cubed mango, cucumber, sugarsnap peas and avocado if using. Add the turkey and toss together.