Recipe: Thai Turkey Salad

This recipe is courtesy of GreenAg Organic, Free Range Turkey.


  • 500g turkey breast, diced
  • 2tsp oil
  • ½ tsp fish sauce
  • 3 tsp lime juice
  • 2 tsp extra oil
  • ½ tsp Tamari sauce
  • 2 tsp sweet chilli sauce
  • ½ bunch flat leaf parsley
  • ½ bunch coriander
  • ½ Lebanese cucumber, diced
  • 2 cups mixed salad greens
  • 1 cup bean sprouts
  • 1 punnet cherry tomatoes, halved
  • ¼ cup roasted pecans


  1. Heat oil in pan and cook turkey breast in batches over medium heat for 3- 5 mins until cooked through.
  2. Place in a jar the extra oil, fish sauce, Tamari, sweet chilli sauce, lime juice and shake well. Pour over cooked turkey and mix well.
  3. Add washed greens, chopped herbs, cucumber and bean sprouts. Mix well, top with cherry tomatoes and pecans and serve.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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