Turkey Curry Salad

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

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  • 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

How to Make Turkey Curry Salad

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.

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




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