Turkey Zucchini Thai Noodle Salad

Name: Turkey Zucchini Thai Noodle Salad
Total time: 1 h
Yield: 2
Cuisine: Asian
Ingredients: 6 ounces JENNIE-O® All Natural* Turkey Breast Tenderloin; 3 large zucchini, spiraled into noodles; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup purple cabbage, thinly sliced; 1 cup cucumber, julienned; ½ cup chopped green onions; 2 tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce; 2 tablespoons rice wine vinegar; 2 tablespoons olive oil; chopped dry-roasted peanuts, if desired

Zucchini noodles replace classic noodles in this Turkey Zucchini Thai Noodle Salad. This dish features fresh vegetables and roasted turkey tossed in peanut sauce.

Total Time

1 Hour

Serving Size

2 Servings

ounces JENNIE-O® All Natural* Turkey Breast Tenderloin

large zucchini, spiraled into noodles

red bell pepper, thinly sliced

cup shredded carrots

cup purple cabbage, thinly sliced

cup cucumber, julienned

1/2

cup chopped green onions

tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce

tablespoons rice wine vinegar

tablespoons olive oil

chopped dry-roasted peanuts, if desired

Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.

Slice or chop.

Divide turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.

In small bowl whisk together peanut sauce, vinegar and oil. Drizzle desire amount over each salad. Garnish with peanuts, if desired.

Calories

250

Protein

20g

Carbohydrates

20g

Fiber

Sugars

Fat