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


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.

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