For a crisp but still flavorful salad, use Romaine lettuce instead of Boston lettuce as the base of this salad.
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)
How to Make It
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.
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.
Arrange lettuce on individual salad plates. Arrange turkey mixture over lettuce. Drizzle dressing over salads.
Oxmoor House Cooking Light Collection
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