Poached Turkey Salad with Sesame Dressing Recipe


Poached Turkey Salad with Sesame Dressing Recipe

We think you’ll love this Poached Turkey Salad with Sesame Dressing recipe. Try serving this vibrant Asian-inspired salad at your next BBQ, it’s sure to be a crowdpleaser.

See related: 13 Healthy Dinner Recipes For The Week

Poached Turkey Salad with Sesame Dressing Recipe

Serves 8-10


800g turkey breast

400ml coconut milk

2cm piece ginger, sliced

2 coriander roots

360g soba or green tea noodles

200g snow peas or sugar snap peas, sliced lengthways, blanched

4 spring onions, sliced diagonally

1 bunch coriander, leaves picked, stems chopped

1 cup podded edamame beans

100g snow pea tendrils

2 tsp black sesame seeds, toasted

Sesame Dressing

3 tsp Sichuan peppercorns

1⁄3 cup light soy sauce

3 tbsp sugar

1⁄2 cup Chinese black vinegar (Chinkiang)

1⁄2 cup sesame paste

3 tsp chilli oil


Place the turkey into a large saucepan, add the coconut milk, ginger and coriander roots. Pour over enough cold water to cover. Heat over medium heat until it just begins to boil, then reduce heat to low and gently simmer for about 10-15 minutes or until cooked. Remove from the heat and allow to cool slightly. When cool enough to handle, shred. Pour over a little of the poaching liquid to moisten if you wish.

Cook the noodles in a large pot of boiling water for 3 minutes. Strain, then rinse under cold running water and drain well.

Place turkey, snow peas and noodles in a bowl. Add half of the spring onions, coriander leaves and stems and edamame beans. Toss to combine, set aside.

To make the sesame dressing, heat peppercorns in a frying pan over medium heat for 1 minute or until fragrant, and then grind with a mortar and pestle. Whisk together with the light soy, sugar, black vinegar, sesame paste and chilli oil, until sugar is dissolved.

Place snow pea tendrils on a serving platter. Toss the dressing through the salad when ready to serve, then place salad on top of the tendrils.

Garnish with remaining spring onions, coriander and edamame beans. Sprinkle with black sesame seeds.


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