Turkey Bangkok Salad with Peanut Dressing

Turkey Bangkok Salad with Peanut Dressing

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

A Meal that takes time, but is worth every minute


2 Tablespoons Honey
2 Tablespoons reduced sodium soy sauce
1 Large clove garlic; peeled and minced
1 Teaspoon fresh ginger root; peeled and grated
1/8 Teaspoon Sesame oil
Peanut Dressing
1 Medium Garlic; peeled
1 Slice fresh ginger root; peeled (1/2 X 3/4-inch)
1 Tablespoon fresh cilantro leaves
1/4 Cup rice vinegar or white vinegar
2 Tablespoons juice from reserved Mandarin oranges
2 Tablespoons Smooth peanut butter
4 Teaspoons reduced sodium soy sauce
4 Teaspoons Sesame oil
4 Teaspoons hoisin sauce
2 Heads leaf lettuce; rinsed, drained and torn into bite size pieces
6 Green onions; cut into 1/4-inch slices
1 Medium red onion; cut into 1/4-inch rings
1 Medium red bell pepper; seeded and cut into 1/4-inch strips
1/3 Pound fresh pea pods
1 8-oz can Mandarin orange slices; drained and juices reserved
1/4 Cup Unsalted peanuts
3 Ounces chow mein noodles

Original recipe makes 6




1. Mix honey, soy sauce, garlic, ginger and sesame oil together. Place in a large, self-closing plastic bag.

2. Pierce the tenderloin several times with a large fork. Place it in the plastic bag and seal the bag. Refrigerate and marinate for 1 hour, turning tenderloin every 15 minutes.

3. Preheat the grill for direct-heat cooking. Remove turkey from marinade and discard marinade.

4. Grill tenderloin 15-20 minutes, turning halfway through the grilling time. Cook until the internal temperature reaches 165 degrees F. Allow tenderloin to rest for 10 minutes. Slice into 1/4-inch medallions.

Peanut Sauce:

1. In a food processor, filled with the metal blade and with the motor running, drop in the garlic and ginger. Process until minced. Add cilantro and process 45 more seconds or until finely chopped.

2. Add vinegar, orange juice, peanut butter, soy sauce, sesame oil and hoisin sauce. Process until smooth.

3. Place dressing in a small bowl, cover and refrigerate until ready to serve.

Salad Assembly:

1. In a large bowl, combine lettuce, onions, bell pepper, pea pods and oranges.

2. To serve, arrange salad mixture on 6 serving plates. Top with 1/6 of the tenderloin medallions.

3. Garnish each with 2 teaspoons peanuts, 1/6 of the chow mein noodles and 2-1/2 tablespoons Peanut Dressing.


Repulished with permission, National Turkey Federation

Alert editor   
Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Turkey Bangkok Salad with Peanut Dressing

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

this salad is sooooooo good!! I made it for dinner for my husband and a friend, and it was amazing! Can't wait to make it again.
starshine93078 4y ago

Repulished with permission, National Turkey Federation [I posted this recipe.]
tyson 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free