Sesame Turkey Salad

• 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.
2. 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.
3. Set aside.
4. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat.
5. Add the wheat berries and stir-fry until golden, about 5 minutes.
6. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes.
7. Transfer to a large bowl.
8. Add the turkey, carrot, lettuce and sesame dressing; toss to coat.
9. Photograph by Charles Masters

sesame seeds, lemon juice, sesame oil, maple syrup, soy sauce, ginger, frozen cooked wheat berries, sugar snap peas, scallions, chicken, carrot, head iceberg lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sesame-turkey-salad.html (may not work)