Best Teriyaki Turkey Tossed Salad Recipes

TERIYAKI TURKEY RICE BOWL

Steps:

• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

TERIYAKI TURKEY BREAST

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.

TURKEY SALAD

Steps:

• In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.