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Thanksgiving leftovers: Curried turkey salad

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A Palatable Pastime

(Read caption) A quick turkey curried salad is just the thing for leftovers after Thanksgiving.

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This is an old favorite of mine and is perfect for reimagining the Turkey Day leftovers, especially when it comes to packing a brown bag lunch or steering away from the stuffing and the mashed potatoes to make a meat salad atop fresh leafy greens.

It can be made as easily with turkey as it can chicken, so the versatility is right there, and quick to put together, too.

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Curried turkey salad
Serves 4

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8 ounces chopped cooked chunk turkey breast or chicken breast
1 cup halved seedless grapes
1 cup finely diced celery
3 tablespoons minced white onion
3 tablespoons toasted shelled pumpkin seeds (pepitas)

Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon honey
2 teaspoons apple cider vinegar
1/3 teaspoon Dijon mustard
1 teaspoon mild curry powder
Salt and pepper, to taste

Whisk together dressing and fold into salad ingredients. Serve on a bed of leafy greens or sandwiched between your favorite bread.

Related post on A Palatable Pastime: Turkey and cheese roll-ups


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