Curry Turkey Salad

Total Time
15mins
Prep
15 mins
Cook
0 mins

Ohhh this was so good! This originally came from an episode of Emeril Live, about what to do with holiday leftovers. I used the apricot jam. Emeril cut up some French bread into thin slices and tossed with a little olive oil, then broiled them until crispy for homemade "crouton" slices. I didn't bother with croutons when I made this.

Skip to Next Recipe

Ingredients

Nutrition
  • 12 cup mango chutney or 12 cup apricot jam
  • 2 teaspoons curry powder
  • 1 -1 12 cup mayonnaise, to taste
  • salt and pepper, to taste
  • 1 lb leftover skinless turkey breast, precooked, diced (leftovers or buy a hunk from your deli)
  • 2 cups cooked rice, cooled (wild or white)
  • 12 cup sliced almonds, toasted
  • 1 cup green seedless grape, halved
  • 12 cup red onion, chopped
  • 1 tablespoon chives, chopped, garnish
  • crouton, as garnish (optional)

Directions

  1. Mix dressing: chutney, curry, and enough mayo to taste.
  2. Season with salt & pepper.
  3. In a mixing bowl, combine turkey, rice, grapes, almonds, and red onions.
  4. Add dressing and mix well.
  5. Serve atop salad greens (drizzled with a bit of high quality olive oil), garnish with chives and set croutons on top.