Curry Mango Turkey Salad Recipes
CURRY MANGO TURKEY SALAD
Curry mango turkey salad is full of surprises. First the unexpected crunch from roasted cashews and celery. Then the amplified mango taste from fresh mangoes and mango chutney. The subtle spice and mild curry dressing bring it all together.
Provided by Sara McCleary
Time 10m
Number Of Ingredients 9
Steps:
- Place dressing ingredients in a small bowl and whisk until combined. Set aside until it is time to dress the salad. The dressing can be made a day ahead and stored covered in the fridge.
- Place turkey, celery, cashews, and green onions (scallions) in a large bowl.
- Add dressing to the salad ingredients and mix thoroughly.At this stage, the salad can be placed in the fridge for a couple of hours. Go to the next step when you are ready to serve the salad.
- Add mango and gently mix it through the salad until evenly distributed.Serve the curry mango turkey salad immediately.
Nutrition Facts : Calories 604 kcal, Carbohydrate 32 g, Protein 19 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 369 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
TURKEY AND MANGO SALAD
This is a very flexible recipe. YOu can substitute sultanas or raisins for the dried cranberries, and you can used any cold meat or prawns in place of the turkey.
Provided by Sara 76
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make curry dressing, combine all ingredients in a small bowl. Stir well.
- Place snow peas in a small heatproof bowl and pour over enough boiling water to cover. Stand snow peas for 30 seconds, then drain. Rinse under cold water, then drain.
- Arrange snow peas, spring onions, celery, turkey, and mango in a serving dish. Sprinkle salad with nuts and cranberries, then drizzle with curry dressing to serve.
CURRIED TURKEY SALAD WITH CASHEWS
I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Place turkey in baking pan.
- Brush turkey with oil.
- Sprinkle with salt and pepper.
- Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
- Cool.
- Remove skin and bones.
- Cut meat into 1/2-inch cubes.
- Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
- Add turkey, onions, celery and raisins; toss to coat.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cover; chill.)
- Mix cashews into salad.
Nutrition Facts : Calories 841.5, Fat 47.9, SaturatedFat 10, Cholesterol 208.1, Sodium 705.2, Carbohydrate 31.4, Fiber 2, Sugar 12.3, Protein 68.7
INDIAN CURRIED TURKEY SALAD
This turkey salad is so delicious and so easy to make. I just buy a chunk of roasted turkey breast meat and cut it up! Wonderful and healthy meal in 15 minutes!
Provided by Grace Lynn
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
- Add remaining ingredients and stir to combine.
- Serve salad at room temperature.
CURRIED TURKEY AND MANGO SALAD
Categories Salad turkey No-Cook Yogurt Mayonnaise Mango Curry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.
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