Indonesian Turkey-Rice Salad

Oxmoor House
6 (1 1/2-cup) servings.


+ Add To Shopping List
1 1/2 pounds skinned, boned turkey breast, cut into 1-inch cubes
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
Vegetable cooking spray
1 teaspoon vegetable oil
3 1/2 cups snow pea pods, trimmed and thinly sliced
3 cups cooked brown rice (cooked without salt or fat)
1/2 cup sliced green onions
1/2 cup raisins
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup reduced-calorie mayonnaise
1/3 cup rice wine vinegar
2 tablespoons lime juice
2 tablespoons reduced-sodium teriyaki sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder


Combine turkey, chili powder, and cinnamon in a medium bowl; stir well.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add turkey mixture, and saute 5 minutes or until turkey is no longer pink. Combine turkey mixture, snow peas, and next 4 ingredients in a large bowl; toss well.

Combine mayonnaise and remaining 7 ingredients; stir well with a wire whisk. Add mayonnaise mixture to rice mixture; toss lightly. Cover and chill 1 hour.

Created date

August 2009

Nutritional Information

Calories 374
Caloriesfromfat 22 %
Fat 9 g
Satfat 1.7 g
Monofat 0.9 g
Polyfat 4.7 g
Protein 31.5 g
Carbohydrate 39.8 g
Fiber 0.0 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 435 mg
Calcium 0.0 mg