Leftover Turkey Salad with Chili Lime Dressing

• 1 x vegetable oil for frying
• 9 each wonton wrappers fresh and cut into three equal strips
• 70 grams mixed salad greens asian style
• 1/4 bunch watercress sprigs picked, washed, dried
• 1/4 cup cilantro freshly and firmly packed
• 1/4 cup basil leaves, freshly and firmly packed, torn
• 1/4 cup mint leaves freshly and firmly packed, torn
• 1 large red onion halved and thinly sliced
• 1 large sweet red bell peppers halved, deseeded and thinly sliced
• 50 grams mung bean sprouts cut in half
• 620 grams turkey shredded, from leftover
• 3 1/2 tablespoons chili sauce sweet
• 1 tablespoon lime juice fresh
• 1 tablespoon vegetable oil
• 1 small garlic cloves minced

1. Add enough oil to a large frying pan to reach a depth of 1/4 inch and heat over medium-high heat.
2. Add half the wonton wrappers and fry for 30 seconds each side or until golden brown and crisp.
3. Use a slotted spoon to transfer fried wonton wrappers onto a plate lined with paper towel.
4. Repeat with the remaining wonton wrappers, reheating oil between batches.
5. For the lime chilli dressing:
6. Add the sweet chilli sauce, lime juice, oil and garlic in a jar, put the lid on and seal well, and shake until well blended.
7. Mix together the Asian greens, watercress, cilantro leaves, basil, mint, onion, red bell pepper, bean sprouts and turkey in a large bowl.
8. Drizzle the dressing over the salad and gently toss to combine.
9. Divide the turkey salad among serving plates and sprinkle with crispy wonton strips.
10. Serve.

vegetable oil, wonton wrappers, asian, watercress sprigs, cilantro freshly, basil, mint leaves freshly, red onion, sweet red bell peppers, bean sprouts, turkey, chili sauce sweet, lime juice fresh, vegetable oil, garlic

Taken from recipeland.com/recipe/v/leftover-turkey-salad-chili-lim-51592 (may not work)