Turkey Chutney Salad Recipes

THE BEST LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

CRANBERRY-CHUTNEY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.

CURRIED TURKEY WITH APPLE-CASHEW SALAD

Steps:

• Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
• Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
• Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.

TURKEY SALAD WITH GRAPES

Steps:

• Gather the ingredients.
• In a bowl, combine the sliced grapes, celery, green onion, pecans (if using), turkey, and parsley (if using). Toss to blend ingredients.
• In another bowl, combine the ​lemon juice, 3/4 cup of the mayonnaise, and pepper; blend well.
• Stir the mayonnaise mixture into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
• Serve in sandwiches or on greens or romaine lettuce leaves for a lighter lunch salad.

TURKEY-CHUTNEY SALAD

Steps:

• Combine mayonnaise, chutney, curry powder and salt blend well. In a large bowl, combine turkey, celery, coconut, raisins and pineapple chunks. Blend in dressing. Refrigerate at least 3 hours. Just before serving, stir in apples and bananas. Serve on lettuce, sprinkle with cashews or peanuts.

TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE

Steps:

• Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
• Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.