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Indonesian Turkey-Rice Salad

Yield 6 (1 1/2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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