You are here: Home » Recipes » Asian Turkey Salad Asian Turkey Salad Recipe by RelishKitchen Tested Yield 6 servings This salad, based on one from Chef Jamie Oliver, infuses leftover Thanksgiving turkey with Asian flavors. Mark Boughton/styling: Teresa Blackburn PrintEmail You'll have about 3/4 cup of dressing left over. It's perfect for other fall salads or as a topping for fish. Ingredients Salad:2 cups leftover turkey meat1 cup handful cashew nuts1 cup dried cranberries2 teaspoons ground five-spice powder (optional)1 tablespoon honey1 -- fresh red chile, seeded and finely chopped1/2 bunch fresh mint leaves1/2 bunch fresh cilantro leaves4 cups mixed salad greens such as chicory, arugula, spinach, watercress4 cups romaine -- Sections from 1 to 2 clementinesDressing: -- Juice of 1 clementine -- Juice of 1 lime1/4 cup pomegranate juice1/2 -- red onion, peeled and coarsely grated1/2 cup extra-virgin olive oil1 tablespoon soy sauce1 teaspoon sesame oil1 -- (1/2-inch) piece fresh ginger, peeled and coarsely grated Instructions Combine turkey, nuts, cranberries and five-spice powder in a skillet; cook over medium heat 5 minutes. Add honey and chile; cook over high heat until turkey is crispy, about 3 minutes. Combine cilantro, mint, salad greens and romaine in a large bowl. To prepare the dressing, combine juices and onion. Add olive oil, soy sauce, sesame oil and ginger. Whisk until well combined. Makes about 2 cups dressing. Drizzle 1 cup dressing over salad and toss. Toss half of the turkey mixture with the salad and transfer to a platter. Spoon remaining turkey mixture and clementine sections over the top of the salad and add another drizzle of dressing. (Reserve remaining dressing for another use.) Recipe adapted from Chef Jamie Oliver.