Turkey Salad in Spicy Dressing

Serves 2 for main course
Toss dressing with all ingredients, then serve.

This dressing can be pre-mixed into a small jar or bottle and store in fridge ready for any salad. Best used within 2 days.


200 g roasted turkey fillets, shredded
70 g baby leaf salad
½ red pepper, sliced
½ small can sweet corn (after drained 84 g)
3 spring onions, thickly sliced
1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)
1 tbsp Lee Kum Kee Premium Oyster Sauce (or Panda Oyster Sauce)
1 tsp Lee Kum Kee Chilli Bean Sauce
1 tsp Lee Kum Kee Chiu Chow Chilli Oil
1 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp white vinegar
2 tsp sugar

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