Turkey Curry Salad

Christine Bergman

By
@cabergman

I love to serve this at a nice luncheon (think bridal shower, etc.) or for dinner when it’s too stinkin’ hot to cook. This salad has it all; it’s cool and refreshing, crunchy and spicy, sweet and salty, light and yet filling.


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Comments:

Serves:

6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1/3 c
slivered almonds
1 lb
deli turkey, cut in 1/2 thick slices
1/2 c
diced celery
3 c
fresh red seedless grapes
1 can(s)
pineapple tidbits
1 can(s)
water chestnuts, sliced
2
green onions
1/3 c
light mayonnaise
2 Tbsp
lemon juice
2 tsp
curry powder
1 pinch
cayenne pepper
2 Tbsp
chopped fresh cilantro leaves

Directions Step-By-Step

1
Toast almonds in a non-stick skillet over medium heat until lightly browned. Remove from pan to cool.
2
Cut turkey into bite-sized cubes.
3
Wash and dry grapes.
4
Drain pineapple and water chestnuts.
5
Slice green onions thinly.
6
Combine mayonnaise, lemon juice, curry powder, cayenne pepper, and Cilantro.
7
Mix dressing with salad ingredients and serve salad in an attractive serving bowl. You may chill the salad for 1 to 4 hours before serving. Refrigerate leftovers immediately.

About this Recipe

Course/Dish: Turkey, Other Salads, Salads
Main Ingredient: Turkey
Regional Style: American
Collection: Food in a Flash
Other Tags: Quick & Easy, Healthy