Best Curried Turkey Salad Recipes

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CURRIED TURKEY SALAD WITH CASHEWS



Curried Turkey Salad with Cashews image

Categories     Salad     Nut     Poultry     turkey     Roast     Picnic     Lunch     Mayonnaise     Dried Fruit     Raisin     Cashew     Curry     Celery     Summer     Chill     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

2 2-pound turkey breast halves with skin and bones
Olive oil
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup mango chutney
2 tablespoons curry powder
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
3 green onions, chopped
2 celery stalks, chopped
1/2 cup raisins
2/3 cup roasted salted cashews

Steps:

  • Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
  • Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

CURRIED TURKEY SALAD



Curried Turkey Salad image

In East Alton, Illinois, Jo Crouch blends leftover turkey with grapes, peanuts and celery, then ties it together with a creamy curry dressing. The colorful combination's great for a light lunch or dinner.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9

3 cups cubed cooked turkey
1-1/2 cups seedless red grapes, halved
4 celery ribs, chopped
2/3 cup mayonnaise
2 tablespoons lemon juice
1 to 2 teaspoons curry powder
1/2 to 1 teaspoon salt
1 to 2 teaspoons sugar, optional
1/2 cup salted peanuts

Steps:

  • In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.

Nutrition Facts :

CURRIED SMOKED TURKEY AND FRUIT SALAD



Curried Smoked Turkey and Fruit Salad image

Provided by Tarla Thiel

Categories     Salad     Dairy     Fruit     Nut     Poultry     turkey     Vegetable     No-Cook     Quick & Easy     Yogurt     Lunch     Cantaloupe     Summer     Bon Appétit     Pasadena     California

Yield Serves 6 to 8

Number Of Ingredients 12

1 pound smoked or cooked turkey, cut into 3/4-inch cubes
3/4 pound green seedless grapes, stemmed
1 large cantaloupe, peeled, cubed
3 cups sliced celery (about 4 stalks)
6 green onions, sliced
1/2 cup golden raisins
1/2 cup mayonnaise
1/3 cup plain yogurt
1/3 cup sour cream
1 tablespoon curry powder
Curly lettuce leaves
1 cup sliced almonds, toasted

Steps:

  • Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
  • Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.

CURRIED TURKEY SALAD



Curried Turkey Salad image

This is a perfect way to use of Thanksgiving leftovers. Different and delicious! Serve it on lettuce leaves or rolls.

Provided by Little Bee

Categories     Lunch/Snacks

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons chutney
3 -4 teaspoons curry powder, to taste
whipping cream, as needed
1/4 cup celery, chopped
1/3 cup chopped dried cranberries or 1/3 cup raisins
1 tablespoon chopped green onion
2 tablespoons chopped pecans (optional)
1 1/2 cups diced cooked turkey

Steps:

  • Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
  • Chill for one hout to let flavors meld.

CURRIED TURKEY AND MANGO SALAD



Curried Turkey and Mango Salad image

Categories     Salad     turkey     No-Cook     Yogurt     Mayonnaise     Mango     Curry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon curry powder
3 cups diced cooked turkey
11/2 cups diced peeled pitted mango
1 cup chopped red onion
1/2 cup roasted cashews
1/2 red onion, thinly sliced

Steps:

  • Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.

CURRIED TURKEY SALAD



Curried Turkey Salad image

Enjoy this flavorful salad packed with turkey, macaroni and lettuce - an elegant side dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 9

1 1/2 cups uncooked elbow macaroni (6 ounces)
1 package (10 ounces) frozen green peas
3/4 cup mayonnaise or salad dressing
2 teaspoons curry powder
2 cups cut-up cooked turkey breast
1/2 cup shredded Cheddar cheese (2 ounces)
4 medium green onions, sliced (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
Lettuce leaves, if desired

Steps:

  • Cook and drain macaroni as directed on package. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain.
  • Mix mayonnaise and curry powder in large bowl. Stir in macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate 2 to 4 hours to blend flavors. Serve on lettuce.

Nutrition Facts : Calories 495, Carbohydrate 29 g, Cholesterol 65 mg, Fat 4, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg

CURRIED TURKEY SALAD WRAPS WITH CRANBERRY CHUTNEY



CURRIED TURKEY SALAD WRAPS WITH CRANBERRY CHUTNEY image

Categories     Sandwich     turkey     No-Cook     Thanksgiving     Lunch

Yield 4 people

Number Of Ingredients 14

Chutney:
1/2 jalapeno, seeded & minced
1 tbl. red onion, minced
1/2 tsp. salt, divided
1 tsp. fresh lime juice
1/4 cup leftover cranberry sauce
Salad:
1/2 cup mayonnaise
1/2 tsp. curry powder
1 celery stalk, minced
1/4 cup scallion, minced
1/4 cup cashews, chopped
1 1/2 cups leftover turkey, diced
4 flour tortillas (8-10 inch)

Steps:

  • Make the chutney by combining the jalapeno, red onion, 1/4 tsp. salt, lime juice & cranberry sauce in a small bowl. Set aside. Make salad by combining the remaining salt, mayonnaise, curry powder, celery, scallion, cashews & turkey in a large bowl. Stir until well combined. To assemble, spread 1/4 of the cranberry chutney over each tortilla, top with 1/4 of the curried turkey salad, and roll into a wrap, like a burrito.

CURRIED TURKEY WITH APPLE-CASHEW SALAD



Curried Turkey with Apple-Cashew Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon mango chutney
2 teaspoons curry powder
Kosher salt and freshly ground pepper
1 red apple, sliced
2 cups sliced celery (1 celery heart)
1/2 cup golden raisins
1/2 cup salted roasted cashews
1 1/4 pounds turkey cutlets (about 1/4 inch thick)
1 tablespoon extra-virgin olive oil
1 small head red-leaf lettuce, quartered

Steps:

  • Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
  • Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
  • Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.

Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 570 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 43 grams

CURRIED TURKEY SALAD WITH CASHEWS



Curried Turkey Salad With Cashews image

I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs turkey breast halves, with skin and bones
olive oil
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup mango chutney
2 tablespoons curry powder
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
3 green onions, chopped
2 stalks celery, chopped
1/2 cup raisins
2/3 cup roasted cashews, salted

Steps:

  • Preheat oven to 375°F
  • Place turkey in baking pan.
  • Brush turkey with oil.
  • Sprinkle with salt and pepper.
  • Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
  • Cool.
  • Remove skin and bones.
  • Cut meat into 1/2-inch cubes.
  • Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
  • Add turkey, onions, celery and raisins; toss to coat.
  • Season with salt and pepper.
  • (Can be made 1 day ahead. Cover; chill.)
  • Mix cashews into salad.

Nutrition Facts : Calories 841.5, Fat 47.9, SaturatedFat 10, Cholesterol 208.1, Sodium 705.2, Carbohydrate 31.4, Fiber 2, Sugar 12.3, Protein 68.7

CURRIED PINEAPPLE TURKEY SALAD



Curried Pineapple Turkey Salad image

"With its sweet and savory taste, this is one of my favorite healthy recipes," writes Teri Lindquist of Gurnee, Illinois. "I always serve it with date-nut bread on the side."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 can (8 ounces) unsweetened pineapple chunks
5 cups cubed cooked turkey breast
1 celery rib, thinly sliced
1/3 cup raisins
1 green onion, chopped
1/2 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 lettuce leaves
1 cup seedless red grapes, halved
1/3 cup slivered almonds, toasted

Steps:

  • Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture. , Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds.

Nutrition Facts : Calories 335 calories, Fat 12g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 398mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges

CURRIED TURKEY AND RICE SALAD



Curried Turkey and Rice Salad image

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 16

4-1/2 cups chicken broth
2 cups uncooked long grain rice
1 to 2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 cup olive oil
1/4 cup lemon juice
2 cups cubed cooked turkey
1 cup golden raisins
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds, toasted
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well. , Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 510mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.

CURRIED TURKEY & RICE SALAD



Curried Turkey & Rice Salad image

Aromatic curry powder blends beautifully with mellow sour cream and tangy yogurt. Mix them up, and you're on your way to a tasty turkey salad.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup plain low-fat yogurt
2-1/2 tsp. curry powder
2 cups cooked long-grain brown rice
2 cups chopped cooked turkey
1 cup halved seedless red grapes
1/2 cup raisins
1/2 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Mix first 3 ingredients in large bowl. Stir in rice. Add remaining ingredients; mix lightly.
  • Refrigerate 30 min.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g

INDIAN CURRIED TURKEY SALAD



Indian Curried Turkey Salad image

This turkey salad is so delicious and so easy to make. I just buy a chunk of roasted turkey breast meat and cut it up! Wonderful and healthy meal in 15 minutes!

Provided by Grace Lynn

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons mango chutney
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 cups cubed cooked turkey meat
3 scallions, minced
2 celery ribs, diced
1/2 cup roasted cashews, coarsely chopped
1/3 cup dried currant

Steps:

  • Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
  • Add remaining ingredients and stir to combine.
  • Serve salad at room temperature.

QUICK CURRIED TURKEY AND PEAR SALAD



Quick Curried Turkey and Pear Salad image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon madras curry powder
1 lemon, juiced
1/2 cup mayonnaise
2 cups 1/2 inch diced turkey breast meat
2 pears, peeled and cut 1/2 inch dice
3 scallions, sliced
Salt and black pepper
2 romaine lettuce hearts, washed, dried, and cut into large chiffonade

Steps:

  • Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
  • Wine suggestion: Bernadus Chardonnay 1997

CHUTNEY CURRIED TURKEY SALAD



CHUTNEY CURRIED TURKEY SALAD image

Number Of Ingredients 15

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup mango chutney*
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon salt
1 to 2 teaspoons curry powder
1/2 teaspoon pepper
4 cups cubed cooked turkey
1/2 small purple onion, thinly sliced and halved
3 green onions, chopped
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1/2 cup slivered almonds, toasted
Spinach leaves
Garnish: orange rind strips

Steps:

  • Combine first 8 ingredients. Add turkey and next 4 ingredients; toss well. Cover and chill 3 hours, if desired. Serve on spinach-lined plates; garnish, if desired. *1/4 cup orange marmalade and 1 teaspoon balsamic vinegar may be substituted. Omit orange rind and juice.

CURRIED PINEAPPLE TURKEY SALAD



Curried Pineapple Turkey Salad image

I found this one in the June/July 2007 issue of Light & Tasty and wanted to save. The author says she serves with date-nut bread on the side. Sounds delicious to me

Provided by TXOLDHAM

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (8 ounce) can unsweetened pineapple chunks
5 cups cooked turkey breast, cubed
1 stalk celery, thinly sliced
1/3 cup raisins
1 green onion, chopped
1/2 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
6 lettuce leaves
1 cup red grapes, seedless chopped in half
1/3 cup slivered almonds

Steps:

  • Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
  • Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.

Nutrition Facts : Calories 170.9, Fat 9.9, SaturatedFat 1.3, Cholesterol 7, Sodium 298.8, Carbohydrate 20.5, Fiber 2.5, Sugar 14.1, Protein 2.6

CURRIED TURKEY SALAD



CURRIED TURKEY SALAD image

Categories     Poultry

Yield 4 servings

Number Of Ingredients 11

1/2 cup yogurt
2 tablespoons olive oil
4 teaspoons freshly squeezed lemon juice
2 teaspoons dried curry powder
2 teaspoons shallot, peeled and minced
2 teaspoons ginger, peeled and minced
2 cups cooked turkey, medium dice
1/2 cup small-dice sweet apple, such as Fuji
1/2 cup toasted unsweetened coconut flakes
1/4 cup raisins or dried cranberries
3 tablespoons fresh cilantro, coarsely chopped

Steps:

  • 1. Whisk together yogurt, olive oil, lemon juice, curry powder, shallot, and ginger in a medium, nonreactive bowl until well combined. 2. Add remaining ingredients and stir until well coated. Season with salt and freshly ground black pepper and serve.

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