Curried Leftover Turkey Salad
If you’re a fan of creamy chicken salad, you’ll love this curry-spiced twist that uses leftover turkey as the base. Use it in sandwiches or wraps, serve it with crackers, or serve over a bed of lettuce. To adjust the servings in this recipe, click on the number next to servings.
Skillet or Non-Stick Pan
- ¼ cup Sliced Almonds
- ⅓ cup Mayonnaise
- 2 tablespoon Mango Chutney (see note)
- 1 tablespoon Mild Yellow Curry Powder
- 1 teaspoon Diced Shallot (optional)
- 4 cups Leftover Roasted Turkey, finely chopped or shredded
- ½ cup Diced Celery
- ¼ cup Golden Raisins (optional; you can skip these altogether or use regular raisins)
- Salt and Pepper, to taste
- Chopped chives or green onions (optional)
Place a small skillet or nonstick pan over medium heat. Add almonds to heated pan and toast, stirring frequently, until light golden brown, 4 to 5 minutes. Set aside.
In a medium mixing bowl, whisk together mayonnaise, chutney (if using), curry powder, and shallot until smooth. Fold in turkey, celery and raisins. Taste and season with salt and pepper, as needed. Add some more mayonnaise if you would like your salad to be more creamy.
Serve immediately or refrigerate up to three days. (The flavors will improve as it rests in the fridge.)
Just before serving, stir in almonds and chives / green onions.
Mayonnaise - I love the creaminess of this made with just mayo, but we often lighten it up by using using Greek yogurt for half of the mayo listed here. It’s great either way.
Mango Chutney - For a hint of sweetness and spices, try this with Mango Chutney (like Major Grey’s). It’s available near the jams and jellies in most grocery stores. It comes in mild and spicy, so choose the one that fits with your spice preference. This is a tip I got from Ina Garten’s Curried Chicken Salad, and it adds great flavor. If you don’t have the chutney, you can skip it and will still have a delicious curried turkey salad.
Yellow Curry Powder - This powdered spice blend comes in mild and spicy varieties. Be sure to grab mild if you don't want a lot of heat in this salad.
Calories: 352kcal | Carbohydrates: 17g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 229mg | Potassium: 18939mg | Fiber: 3g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg