QUICK CURRIED TURKEY AND PEAR SALAD
Steps:
- Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
- Wine suggestion: Bernadus Chardonnay 1997
CURRIED TURKEY AND MANGO SALAD
Categories Salad turkey No-Cook Yogurt Mayonnaise Mango Curry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
CURRIED TURKEY SALAD
In East Alton, Illinois, Jo Crouch blends leftover turkey with grapes, peanuts and celery, then ties it together with a creamy curry dressing. The colorful combination's great for a light lunch or dinner.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.
Nutrition Facts :
CURRIED TURKEY SALAD WITH CASHEWS
Categories Salad Nut Poultry turkey Roast Picnic Lunch Mayonnaise Dried Fruit Raisin Cashew Curry Celery Summer Chill Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
- Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.
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CURRIED LEFTOVER TURKEY SALAD - INQUIRING CHEF
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4.3/5 (7)Total Time 20 minsCategory SaladCalories 352 per serving
- Place a small skillet or nonstick pan over medium heat. Add almonds to heated pan and toast, stirring frequently, until light golden brown, 4 to 5 minutes. Set aside.
- In a medium mixing bowl, whisk together mayonnaise, chutney (if using), curry powder, and shallot until smooth. Fold in turkey, celery and raisins. Taste and season with salt and pepper, as needed. Add some more mayonnaise if you would like your salad to be more creamy.
- Serve immediately or refrigerate up to three days. (The flavors will improve as it rests in the fridge.)
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- Cucumber and Tomato Salad. This is a simple salad that pairs well with just about any type of curry. It’s also easy to make—just slice up some cucumbers and tomatoes (or use cherry tomatoes), sprinkle on some salt, pepper and lemon juice, then toss together!
- Carrot and Raisin Salad. If you’re looking for something a little more filling, this one will hit the spot! Just grate some carrots into ribbons, add raisins and cilantro, then toss with olive oil, vinegar and salt/pepper to taste.
- Potato Salad. This one isn’t exactly a traditional salad but instead an American classic side dish! You’ll need potatoes (of course), hard-boiled eggs (optional), mayonnaise (a lot), mustard (optional), pickles (optional) and green onion tops (optional).
- Corn Salad. This salad pairs well with both sweet and spicy curries because it has a bit of crunchiness from the corn kernels and texture from the black beans—which also add some protein.
- Spinach Salad. Spinach salads are great because you can make them ahead of time and they’ll keep for days without getting soggy or wilting away into nothingness.
- Beet Salad. A beet salad might sound weird at first sight—but don’t knock it until you try it! These beautiful vegetables work really well when paired with Indian-inspired curries because they’re so spicy themselves.
- Bean Sprout Salad. This light and crunchy salad is a great way to add fiber to your diet while enjoying the sweet and savory flavors of your favorite curry dish.
- Cabbage Salad. If you’re looking for something a little different, try a cabbage salad. It’s made with carrots and red cabbage, but you can use any kind of cabbage you like best!
- Radish Salad. Radishes are great for adding crunchy texture to any salad (and they pair really well with spicy foods). If you have a spicy curry dish waiting on the table, this is one way to add some freshness and crunch without overwhelming your mouth!
- Green Bean Salad. This salad is healthy, crunchy and fresh—it’s perfect for pairing with heavier curries like masala or madras sauce. Just blanch your green beans for about 5 minutes, then toss them with olive oil, salt and pepper before serving!
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