8-10 ounces cooked light and dark turkey meat, roughly cut into 1/2 inch chunks
2 tablespoons thinly sliced shallots, separated into rings
1/2 cup loosely packed coarsely torn coriander leaves
1/2 cup loosely packed coarsely chopped mint leaves
1 teaspoon minced bird chile, or more to taste
Freshly ground black pepper, or to taste
2 tablespoons Thai fish sauce, or to taste
3 tablespoons lime juice
1 tablespoon roasted rice powder or aromatic roasted rice powder, or more to taste
Combine the meat and shallots in a shallow bowl. Add the coriander and mint leaves and mix well.
In a small bowl, combine all the remaining ingredients except for the rice powder and stir to mix well/ Pour over the salad and toss to distribute the dressing thoroughly. Just before serving, sprinkle on the rice powder, if using.
I just made roasted turkey breast for 3.Besides having sandwitches I made curried noodle soup.I saute small dice onion,carrot in a little unsalted butter adding curry powder as the onion starts to sweat to take the rawness from the powder. I cook the noodles in chicken stock,add the turkey and saute mix. to cooked noodles with ground white pepper. simmer 15 min. serve Let people salt their own.Turky hash is good also. Good cookin....cookie:smiles:
Whenever I have leftover turkey, I just dice it up, and cook it with some onions and olive oil until the onions are lightly softened. I add previously boiled potatoes, (preferably Yukon gold) and I cook until crispy on high heat while I'm also cooking some diced chorizo sausage as well. Season with salt and ground black pepper, and add chorizo to the potatoes, onions, and turkey. Add garlic and saute for about 40 seconds on high heat until fragrant. Place on a large platter, top with fried eggs, and top with a little bit of chopped parsley or cilantro if desired. Delicious.