Sesame Turkey Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons sesame seeds

4 tablespoons fresh lemon juice (from 2 lemons)

2 tablespoons toasted sesame oil

2 tablespoons pure maple syrup

1 tablespoon low-sodium soy sauce

1 tablespoon chopped peeled ginger

1/2 cup frozen cooked wheat berries or brown rice, thawed

8 ounces sugar snap peas, trimmed and halved

1 bunch scallions, roughly chopped

1 pound rotisserie turkey breast or chicken breast (skin removed), cut into 1/2-inch pieces

1 carrot, shaved into ribbons with a vegetable peeler

1 small or 1/2 large head iceberg lettuce, cut into large chunks


  1. Toast the sesame seeds in a large dry skillet over medium heat, stirring occasionally, 4 to 5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce, ginger and 3 tablespoons water; pulse until smooth. Set aside.
  2. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat. Add the wheat berries and stir-fry until golden, about 5 minutes. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the turkey, carrot, lettuce and sesame dressing; toss to coat.