I love this turkey thai noodle salad. We make it often in summer and autumn when we’re craving something filling but refreshing. But it’s great any time of year you can get your hands on decent cherry tomatoes. It is a great standby to mix up for dinner and keeps well in the fridge, which means leftovers for lunch! I often simply use turkey breast slices from the deli, rather than a whole turkey breast shredded.
And here is a sweet chilli dipping sauce recipe if you’d like to make your own :).
