Clementine Turkey Salad with Peanut Lime Dressing

Name: Clementine Turkey Salad with Peanut Lime Dressing
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: 200 g leftover cooked turkey or chicken, shredded; 200 g frozen edamame beans; 1/4 red cabbage, finely shredded; 1 red pepper, thinly sliced; 4 clementines, peeled and sliced into rounds; 1 small bunch coriander leaves; 2 limes, zested and juiced; 2 tbsp peanut butter; 2 tsp light soy sauce; 2 tsp honey; 50 g toasted peanuts, roughly chopped

This bright turkey salad combines sweet clementines, crunchy cabbage, edamame, and a creamy peanut-lime dressing for a fresh, satisfying meal. It's a smart way to use leftover turkey or chicken and comes together fast for lunch or a light dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time3 Mins

Difficulty

Easy

Ingredients

leftover cooked turkey or chicken, shredded
200 g
frozen edamame beans
200 g
red cabbage, finely shredded
0.3
red pepper, thinly sliced
1
clementines, peeled and sliced into rounds
4
coriander leaves
1 small bunch
limes, zested and juiced
2
peanut butter
2 tbsp
light soy sauce
2 tsp
honey
2 tsp
toasted peanuts, roughly chopped
50 g

Step-by-Step Instructions

Bring a small pan of water to a boil. Add the edamame and cook for 2 to 3 minutes until tender. Drain, rinse under cold water to stop the cooking, and drain well again.

In a large bowl, whisk together the lime zest and juice, peanut butter, soy sauce, honey, and a little salt and black pepper. Add a small splash of water if needed to make the dressing smooth and pourable.

Add the cooked edamame, shredded cabbage, sliced red pepper, and shredded turkey to the bowl. Toss well until everything is evenly coated in the dressing.

Transfer the salad to a serving platter or bowl. Gently fold in the coriander leaves and clementine slices, taking care not to break up the fruit too much. Sprinkle with the toasted peanuts just before serving.

Chef's Tips

Chicken works just as well as turkey in this salad. For the best texture, add the peanuts right before serving so they stay crunchy. If you want a gluten-free version, use tamari instead of soy sauce. Leftovers keep well in the fridge for up to 1 day, but store the peanuts separately.