Char Siu Turkey Breast Salad

turkey breast salad
The National Turkey Federation
  • Yield: 4 servings


Ginger Spiced Mandarin Oranges:
8ounces Mandarin orange segments, drained
2ounces fresh ginger, peeled and finely minced
4ounces Rose's lime juice
Spiced Pecans:
1/2ounce white sugar
1/4ounce kosher salt
3/4teaspoon paprika
3/4teaspoon chili powder
1/2teaspoon garlic powder
3/4teaspoon Chinese 5-Spice
1cup pecan pieces
-- Oil for deep frying
Char Siu Turkey Breast
4ounces sugar
1ounce kosher salt
1ounce Chinese 5-Spice
1ounce cold water
1pound turkey breast, boneless
-- Won ton wrappers
1pound romaine lettuce, chopped


  1. To prepare the oranges, combine all ingredients. Cover and marinate overnight.
  2. To prepare the spice pecans, combine sugar, salt and spices.
  3. Deep fry pecans. Drain and immediately toss in sugar mixture while pecans are hot. Spread out into a shallow metal pan to drain and cool. Cover and reserve for service.
  4. To prepare the turkey, mix sugar, salt, 5-spice, and water until a paste is formed. Liberally coat turkey breast with the mixture.
  5. Smoke in a preheated 250F smoker oven for 2 hours or until the internal temperature registers 165F.
  6. Trim and thinly slice turkey breast. Cover, chill and reserve for service.
  7. Slice won ton wrappers and deep fry until crispy. Drain and sprinkle with coarse salt.
  8. Per salad, on a chilled plate or in a chilled salad bowl, place 4 ounces sliced turkey breast atop 4 ounces crisp romaine lettuce. Arrange salads with ginger spiced oranges and spiced pecans. Garnish with won ton crisps.

Chef: Executive Chef Nando Belmonte, Islands Dining Room, Loews Royal Pacific Resort, Orlando, Fla.