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Turkey: Asian Ground Turkey Breast on Mixed Greens

Source of Recipe

honeysucklewhite.com


List of Ingredients

1 pound Honeysuckle White Ground Turkey Breast
4 shallots, peeled
1 carrot, peeled
2/3 cup water chestnuts
1 1/2 tsp. oil (may wish to reduce amount or use broth or cooking spray for this step)
1 1/4 tsp. Chines five spice powder
1 pinch chili powder (no salt)
1 1/2 tsp. low sodium soy sauce
8 cherry tomatoes
1 3/4 cups mixed greens


Recipe

Chop the shallots and garlic finely. Cut the carrot into matchsticks, thinly slice the water chestnuts, set aside. Heat the oil in a wok or large heavy skillet, and add the turkey and shallots. Stir-fry for 3 or 4 minutes over medium-high heat breaking up large chunks of turkey. Add the garlic and cook for 1-2 minutes. Add the carrot, water chestnuts and soy sauce along with 2 Tbsp. of water. Stir-fry for an additional 2 minutes. Remove from heat and set aside to cool slightly.

Seed the tomatoes and cut into thin wedges. Toss with the greens and divide among 4 serving plates. Spoon the warm turkey mixture over the salad. Serve immediately to keep the greens from wilting.