Curry Berry Turkey Salad Recipes

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FRUITED CURRY TURKEY SALAD



Fruited Curry Turkey Salad image

You'll love the well-balanced flavors in this quick turkey salad. You can swap out the leftover turkey for chicken and serve it year-round. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon honey
1-1/2 teaspoons curry powder
1/4 teaspoon salt
Dash pepper
4 cups cubed cooked turkey
1/2 cup chopped apple
1/3 cup chopped celery
1/3 cup chopped walnuts, toasted
1/3 cup dried cranberries
5 cups torn mixed salad greens

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

Nutrition Facts : Calories 472 calories, Fat 29g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 349mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

CURRIED TURKEY SALAD



Curried Turkey Salad image

This is a perfect way to use of Thanksgiving leftovers. Different and delicious! Serve it on lettuce leaves or rolls.

Provided by Little Bee

Categories     Lunch/Snacks

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons chutney
3 -4 teaspoons curry powder, to taste
whipping cream, as needed
1/4 cup celery, chopped
1/3 cup chopped dried cranberries or 1/3 cup raisins
1 tablespoon chopped green onion
2 tablespoons chopped pecans (optional)
1 1/2 cups diced cooked turkey

Steps:

  • Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
  • Chill for one hout to let flavors meld.

TURKEY CURRY



Turkey curry image

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Provided by Katy Greenwood

Categories     Main course

Time 20m

Number Of Ingredients 11

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

Steps:

  • Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
  • Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium

TURKEY WALDORF SALAD



Turkey Waldorf Salad image

This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/2 teaspoon honey
2 tablespoons lemon juice
Salt to taste
2 tablespoons walnut oil or grapeseed oil, or 1 tablespoon each
2 cups diced or shredded turkey
1 tart apple, such as a Granny Smiith, diced
1 1/2 cups diced celery
1/4 cup raisins
1/3 cup chopped walnuts
2 cups chopped radicchio or endive

Steps:

  • In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
  • In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED TURKEY SALAD



Curried Turkey Salad image

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

3 cups cubed cooked turkey
1-1/2 cups seedless red grapes, halved
4 celery ribs, chopped
2/3 cup mayonnaise
2 tablespoons lemon juice
1 to 2 teaspoons curry powder
1/2 to 1 teaspoon salt
1 to 2 teaspoons sugar, optional
1/2 cup salted peanuts

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 :

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