Curried Turkey Salad

Name: Curried Turkey Salad
Yield: Makes 5 cups
Cuisine: United States
Ingredients: ½ cup blanched, slivered almonds; ½ cup halved lengthwise white seedless grapes; 2 cups 2-inch-strips cooked white turkey meat; Salt and freshly ground pepper; 1 cup mayonnaise; ¼ cup chopped Major Grey chutney; 1 tablespoon curry powder; 2 scallions sliced in ⅛-inch rounds; 2 stalks of celery, cut into small dice

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This is so good that it would be worth cooking an extra turkey just to have it. (In fact, we have been known to cook a whole turkey breast, chill it, and cut it up for the sole purpose of making this salad. It is a perfect warm weather lunch dish.)

Ingredients

2 cups 2-inch-strips cooked white turkey meat
½ cup blanched, slivered almonds
½

Americas
United States
Lunch
Dinner
Gluten-free
Leftovers

Method

In a bowl, combine the turkey, almonds, grapes, scallions, and celery.
In another bowl, combine the chutney, curry powder, and mayonnaise. Stir well. Add this mixture to the turkey mixture and toss with two forks to blend. Season. Serve on a bed of lettuce. This is also attractive as a sandwich filling.