Creamy turkey salad with grapes and pecans

    25 min

    With its wonderfully contrasting tastes and textures, this salad makes a satisfying main course that is luxurious without containing a lot of saturated fat. It is the perfect recipe for roast turkey leftovers or high-quality cooked turkey bought from the deli counter in the supermarket. See more ideas at the bottom of this page for other flavour inspiration.

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    Serves: 4 

    • 200 g (7 oz) fusilli (pasta spirals)
    • 150 g (5½ oz) plain low-fat yogurt
    • 3 tbsp mayonnaise
    • 1 tsp white wine vinegar
    • 2 tsp French mustard
    • 3 tbsp chopped fresh tarragon
    • 250 g (9 oz) skinless boneless roast turkey, cubed
    • 2 celery sticks, cut into fine strips
    • 115 g (4 oz) seedless black grapes, or a mixture of black and green grapes, halved
    • 55 g (2 oz) pecan nuts, toasted and roughly chopped
    • salt and pepper
    • sprigs of fresh tarragon to garnish
    • To serve (optional)
    • mixed green salad

    Prep:25min  ›  Ready in:25min 

    1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and rinse with cold water, then drain again and leave to cool.
    2. Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth.
    3. Add the pasta, turkey, celery, grapes, toasted pecan nuts and seasoning to taste. Toss until the ingredients are all evenly coated with the creamy dressing.
    4. Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad, if liked.

    Some more ideas

    For a spicy Indian flavour, stir in 2 tbsp tikka masala curry paste (or to taste) with the yogurt. Garnish with chopped fresh coriander instead of the tarragon. * Lower the fat content by using reduced-fat mayonnaise. * Use 55 g (2 oz) natural roasted cashews instead of the pecans, and 2 cored and chopped dessert apples instead of the grapes. Add 55 g (2 oz) sultanas. * Try 225 g (8 oz) firm smoked tofu instead of the turkey to make a tempting vegetarian salad.

    Plus points

    Turkey, without skin, is a first-class source of low-fat protein, and it contains more vitamin B12, niacin and zinc than chicken. * Black grapes provide useful amounts of bioflavonoids, the antioxidants that help to protect against the damaging effect of free radicals linked with cancer.

    Each serving provides

    niacin * B12, E, copper * B1, B6, calcium, iron, potassium, selenium

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