Salad with Turkey and Rice

Recipe from Kate Logan
Salad with Turkey and Rice
Cooking time: 1 hour
Servings 6
A salad that involves turkey as one of the ingredients or as an addition to a hearty and super healthy salad of rice, celery and vegetables. Great for vegetarians and meat lovers alike.


  • Rice
    48 oz.
  • Celery
    30 oz.
  • Turkey
    1,8 lbs.
  • Cold water
    60 fl.oz.
  • Vegetable oil
    12 tbsp.
  • Bell pepper
    3 pcs.
  • Black pepper and salt
    to taste
  • Greek yoghurt
    24 tbsp.
  • Light olive oil
    6 tbsp.
  • Dry spices
    to taste

Nutrition facts per serving

  • Calories

    600 kcal

  • Protein

    30 g

  • Fat

    29 g

  • Carbohydrates

    54 g


  • Wash and cut the turkey breast into small pieces. Put it on a hot frying pan greased with oil and fry on both sides until tender for 10 minutes.

  • Dice the bell peppers and cut the celery into thin rings.

  • To make the sauce, add the olive oil in the yogurt, season with spices and and stir until it's evenly blended.

  • Wash the rice until the water is clean, transfer it to the pot, cover with water (2/3 of the pot) and boil until tender for 30 minutes.

  • Let the rice cool, put it in a deep bowl. Add half of the sauce, pepper, celery and stir. Done! Season with herbs to your taste. Additionally, you can pour in some soy sauce.


  • For neater serving, if you are serving this dish to guests or using the meat as a side dish,use baking molds to shape the salad into a neater, round shape.

Bon Appetit!

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