Thai Rice & Turkey Salad

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Ready In:
55mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Prepare rice according to pkg.
  • directions spread the rice in a shallow baking pan and place it in the freezer for 10 minutes to chill slightly.
  • Meanwhile, place the water, broth, ginger, and garlic in a medium skillet.
  • Bring to a boil over high heat.
  • Reduce the heat to low, cover and simmer to 5 minutes.
  • Add the turkey, cover, and cook, stirring frequently for 4 minutes or until the turkey is no longer pink.
  • Using a slotted spoon, remove the turkey to a plate; cover losely with waxed paper to keep it moist.
  • Increase the heat to high and return the broth to a boil.
  • Boil for 6 minutes, or until the broth is thickened and reduced to about 1/4 cup.
  • In a large bowl, whisk together the peanut butter, lime juice, honey and salt.
  • Whisk in the broth and continue whisking until smooth, add a few drops of hot water if the mixute becomes too thick.
  • Add the rice, turkey and any juices, cabbage, pepper, onion and mint.
  • Toss to coat well.
  • Arrange the spinach or kale on a platter.
  • Mount the salad in the center and sprinkle with the peanuts.

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