CURRY MANGO TURKEY SALAD
Curry mango turkey salad is full of surprises. First the unexpected crunch from roasted cashews and celery. Then the amplified mango taste from fresh mangoes and mango chutney. The subtle spice and mild curry dressing bring it all together.
Provided by Sara McCleary
Time 10m
Number Of Ingredients 9
Steps:
- Place dressing ingredients in a small bowl and whisk until combined. Set aside until it is time to dress the salad. The dressing can be made a day ahead and stored covered in the fridge.
- Place turkey, celery, cashews, and green onions (scallions) in a large bowl.
- Add dressing to the salad ingredients and mix thoroughly.At this stage, the salad can be placed in the fridge for a couple of hours. Go to the next step when you are ready to serve the salad.
- Add mango and gently mix it through the salad until evenly distributed.Serve the curry mango turkey salad immediately.
Nutrition Facts : Calories 604 kcal, Carbohydrate 32 g, Protein 19 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 369 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
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.
TURKEY AND MANGO SALAD
This is a very flexible recipe. YOu can substitute sultanas or raisins for the dried cranberries, and you can used any cold meat or prawns in place of the turkey.
Provided by Sara 76
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make curry dressing, combine all ingredients in a small bowl. Stir well.
- Place snow peas in a small heatproof bowl and pour over enough boiling water to cover. Stand snow peas for 30 seconds, then drain. Rinse under cold water, then drain.
- Arrange snow peas, spring onions, celery, turkey, and mango in a serving dish. Sprinkle salad with nuts and cranberries, then drizzle with curry dressing to serve.
SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE
Categories Sandwich Fruit turkey No-Cook Picnic Low Fat Quick & Easy Lunch Mayonnaise Mango Curry Avocado Cucumber Summer Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For curried mayonnaise:
- Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
- For sandwiches:
- Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
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.
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
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- Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. DO AHEADCan 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.
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