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turkey curry salad

(1 rating)
cabergman avatar
Recipe by
Christine Bergman
@cabergman
Suwanee, GA

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 rating)
yield 6 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For turkey curry salad

  • 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
    pineapple tidbits
  • 1 can
    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

  • 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.
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