Delicious Turkey salad with an addicting tangy Thai dressing – easy, slimming friendly and healthy! To serve as a main meal, omit the cucumber and salad leaves and serve with steamed Basmati rice.
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.