Indonesian Turkey-Rice Salad

• 1 1/2 pounds skinned, boned turkey breast, cut into 1-inch cubes
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 3 1/2 cups snow pea pods, trimmed and thinly sliced
• 3 cups cooked brown rice (cooked without salt or fat)
• 1/2 cup sliced green onions
• 1/2 cup raisins
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/2 cup reduced-calorie mayonnaise
• 1/3 cup rice wine vinegar
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder

1. Combine turkey, chili powder, and cinnamon in a medium bowl; stir well.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add turkey mixture, and saute 5 minutes or until turkey is no longer pink. Combine turkey mixture, snow peas, and next 4 ingredients in a large bowl; toss well.
3. Combine mayonnaise and remaining 7 ingredients; stir well with a wire whisk. Add mayonnaise mixture to rice mixture; toss lightly. Cover and chill 1 hour.

turkey breast, chili powder, ground cinnamon, vegetable cooking spray, vegetable oil, snow pea pods, brown rice, green onions, raisins, water chestnuts, mayonnaise, rice wine vinegar, lime juice, teriyaki sauce, sugar, salt, ground ginger, garlic

Taken from www.myrecipes.com/recipe/indonesian-turkey-rice-salad (may not work)