Featured Ingredient:
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Curried Turkey Salad
Jean from Smith & Truslow
4
15 minutes
45 minutes
Indian
Salad
This curried turkey salad is a fresh, flavorful way to use up leftover turkey, or roast a breast just for it. Shredded turkey is tossed in a creamy yogurt dressing spiced with our organic Curry Powder and a pinch of cayenne, then mixed with crunchy celery, toasted pecans, sweet green grapes and fresh cilantro. The sweetness of the grapes and the nuttiness of the pecans balance the gentle heat. Serve it on greens, in a wrap or on toasted bread. Gluten-free.
Ingredients
- 1 pound boneless turkey breast (or about 3 cups cooked, shredded leftover turkey)
- 1/2 cup pecans
- 3/4 cup plain yogurt
- 1 to 2 teaspoons organic curry powder
- 1/8 to 1/4 teaspoon Organic Cayenne Pepper, to taste
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon organic ground black pepper
- 1 small onion, minced
- 2 stalks celery, minced
- 1/4 cup chopped cilantro
- 1 cup green grapes, chopped
Directions
- Roast the turkey breast at 375°F for 35-45 minutes, until it reaches 165°F. Cool and shred. (Skip this step if using leftover turkey.)
- Heat pecans in skillet over medium heat until aromatic. Remove, cool, and chop.
- Mix yogurt with curry, cayenne, salt, and pepper.
- Mix in onions and celery.
- Add turkey, cilantro, grapes, and pecans, mix well.
- Cover and chill for at least 30 minutes to let the flavors blend.
