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Moroccan Spice-Rubbed Turkey Thai Noodle Salad

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Servings 4

Ingredients
  

RUB INGREDIENTS

  • 2 Tbsp paprika
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper, optional
  • 2 boneless, skinless turkey breasts
  • 1 240g pkg rice vermicelli noodles
  • 1/2 English cucumber, sliced thinly
  • 3 cups cubed watermelon
  • 1 /2 red onion, sliced
  • 1/2 cup fresh cilantro

Instructions
 

TO MAKE TURKEY BREASTS:

  • Combine all ingredients in a small bowl to create a dry rub. Massage the dry rub liberally all over the turkey breasts.
  • Grill over medium-high heat approximately minutes per side or until an instant-read thermometer reads 170ºF (77ºC). Remove to cutting board and let rest for 5 minutes. Refrigerate.

TO MAKE DRESSING:

  • Combine 1/4 cup fresh lime juice, 2 Tbsp sugar and 1 Tbsp canola oil in a small bowl.

TO MAKE NOODLE SALAD:

  • Cook noodles as per package instructions. Let cool.
  • Thinly slice cold Moroccan Spice-Rubbed Turkey Breasts.
  • In a large bowl toss cool noodles with dressing, cucumber, watermelon and red onions. Place slices of turkey on top. Sprinkle with cilantro and fresh ground pepper.