Leftover curried turkey salad

    Leftover curried turkey salad

    (3)
    2saves
    1hr20min


    1 person made this

    About this recipe: Toss any leftover turkey you have in this creamy curried dressing and add slices of crisp celery, red pepper, pineapple and spring onions.

    Ingredients
    Serves: 12 

    • For the curry dressing
    • 80g soured cream
    • 2 tablespoons mango chutney
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon honey
    • 1/4 teaspoon curry powder
    • For the salad
    • 550g leftover cooked turkey
    • 150g diced red pepper
    • 125g diced celery
    • 250g pineapple chunks
    • 180g chopped orange segments
    • 50g chopped spring onion

    Method
    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. For the dressing, blend soured cream, mango chutney, lemon juice, honey and curry powder in a small bowl. Mix well, and keep in the fridge until ready to use.
    2. In a large bowl, combine cooked turkey, red pepper, celery, pineapple, orange segments and spring onion. Add dressing and toss well to coat. Chill for 1 hour before serving.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    10

    Why have boring old turkey salad when you can have this?!?! What a great twist on the usual turkey salad. Your family will thank you and your guests will be impressed! I made the recipe exactly as written. The only change I might suggest is to use more chutney in the dressing for added flavor. Next time instead of oranges, I might try diced mango. TIP: If you're not going to be eating this soon after making, do NOT use fresh pineapple. Use canned instead. The bromelain enzyme in fresh pineapple (which is destroyed in canning process and not an issue with canned pineapple) will give the chicken an unpleasant texture. The meat breaks down and gets a mushy/gritty texture. Just a heads up for people who aren't aware of this! I served this on it's own over lettuce leaves, and also inside a low-carb wrap. Fabulous both ways!  -  16 Nov 2014  (Review from Allrecipes US | Canada)

    by
    7

    I liked this recipe very much. I made some changes based on what I had at home. I used regular sour cream instead of low fat. I used red onion instead of green onion. I added toasted almond slivers and some dried cranberries. I served it over lettuce and put some avacado on the side. I think it is probably very low fat but tastes very satisfying. I am taking it to a ladies luncheon potluck. I think it will be well received.  -  05 Nov 2012  (Review from Allrecipes US | Canada)

    by
    0

    - Rated on  -  19 Mar 2007  (Review from Allrecipes US | Canada)

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