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Turkey and Star Anise Salad

Yield 4 (1 1/2-cup) servings.
For a crisp but still flavorful salad, use Romaine lettuce instead of Boston lettuce as the base of this salad.

Ingredients

  • 1 pound boneless turkey breast, skinned
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 3 tablespoons chili powder
  • 2 whole star anise
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 1 sweet red pepper, cut into thin strips
  • 2/3 cup green onions, diagonally sliced
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups torn Boston lettuce (about 2 heads)

Nutrition Information

  • calories 220
  • caloriesfromfat 24 %
  • fat 5.9 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.6 g
  • carbohydrate 13.9 g
  • fiber 0.0 g
  • cholesterol 59 mg
  • iron 0.0 mg
  • sodium 303 mg
  • calcium 0.0 mg

How to Make It

  1. Place first 6 ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until turkey is done. Remove turkey; strain broth mixture, and set broth aside. Shred turkey. Combine turkey, red pepper, green onions, and cilantro. Cover and chill at least 2 hours.

  2. Bring reserved broth to a boil, and reduce to 1/2 cup. Remove from heat. Combine broth, vinegar, oil, salt, and pepper. Cover and chill dressing.

  3. Arrange lettuce on individual salad plates. Arrange turkey mixture over lettuce. Drizzle dressing over salads.

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