Best Curried Turkey Salad Recipes

CURRIED TURKEY SALAD WITH 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

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.

CURRIED SMOKED TURKEY AND FRUIT SALAD

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

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

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

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.

CURRIED TURKEY SALAD WRAPS WITH CRANBERRY CHUTNEY

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

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.

CURRIED TURKEY SALAD WITH 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 PINEAPPLE TURKEY SALAD

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.

CURRIED TURKEY AND RICE SALAD

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.

CURRIED TURKEY & RICE SALAD

Steps:

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

QUICK CURRIED TURKEY AND PEAR SALAD

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

INDIAN CURRIED TURKEY SALAD

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.

CHUTNEY CURRIED TURKEY SALAD

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

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.

CURRIED TURKEY SALAD

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.