I have been making this salad for years and make it with canned chicken year round when there's no leftover turkey.
Curry Turkey Salad
Randy Mayor; Jan Gautro
This flavorful salad is chock-full of grapes, cashews, and turkey, and it's dressed with a creamy honey-lime sauce.
Yield: 4 servings (serving size: about 1 cup salad and 5 pitas)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 309
- Calories from fat: 21%
- Fat: 7.3g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.7g
- Protein: 25.5g
- Carbohydrate: 35.3g
- Fiber: 2g
- Cholesterol: 57mg
- Iron: 2.8mg
- Sodium: 419mg
- Calcium: 83mg
Ingredients
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons plain yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped cooked turkey
- 1 cup seedless red grapes, halved
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 2 tablespoons cashew pieces
- 20 mini pita rounds (about 5 ounces, such as Toufayan Pitettes)
Preparation
- Combine first 7 ingredients in a large bowl. Add turkey, grapes, celery, onion, and cashews; stir gently to combine. Serve with pitas.
Curry Turkey Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Poultry
- PUBLICATION: Cooking Light
More Recipes for Salads
-
Chutney Chicken Salad
Sunset -
Hot Turkey Curry Salad
Sunset -
Curried Turkey, Spinach, and Cashew Salad
Cooking Light
advertisement
You want chicken? We've got it!
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy