Turkey Curry Salad

Christine Bergman


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.

★★★★★ 1 vote
30 Min
No-Cook or Other


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
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

How to Make Turkey Curry Salad


  • 1Toast almonds in a non-stick skillet over medium heat until lightly browned. Remove from pan to cool.
  • 2Cut turkey into bite-sized cubes.
  • 3Wash and dry grapes.
  • 4Drain pineapple and water chestnuts.
  • 5Slice green onions thinly.
  • 6Combine mayonnaise, lemon juice, curry powder, cayenne pepper, and Cilantro.
  • 7Mix 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.

Printable Recipe Card

About Turkey Curry Salad

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