Quick And Crunchy Turkey Salad Recipes

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QUICK TURKEY SALAD



Quick Turkey Salad image

"This is such a great salad," says Mina De Kraker in Schaumburg, Illinois. "It's elegant enough for special occasions but couldn't be easier or quicker to make." Soy sauce, ginger and a dash of curry add wonderful flavor!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 cup cubed cooked turkey breast
1/4 cup seedless red grapes, halved
3 tablespoons chopped celery
4 teaspoons chopped pecans
4 teaspoons chopped water chestnuts
DRESSING:
3 tablespoons mayonnaise
1-1/2 teaspoons dried minced onion
1 teaspoon red wine vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon ground ginger
Dash curry powder

Steps:

  • In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Nutrition Facts :

CRUNCHY TURKEY SALAD



Crunchy Turkey Salad image

Adding a refreshing salad to the spread is a snap with Brenda Moore James' recipe. "The water chestnuts, almonds, celery and chow mein noodles provide lots of crunch," she notes from her home at Livermore, California. "Topping it all is a sweet-sour dressing my family loves."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup canola oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 cups cubed cooked turkey, chicken or ham
6 cups shredded lettuce
1 can (8 ounces) sliced water chestnuts, drained
2 celery ribs, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
1 can (3 ounces) chow mein noodles

Steps:

  • In a jar with tight-fitting lid, combine the sugar, oil, vinegar, salt, garlic salt and pepper; shake well. , In a large bowl, combine the remaining ingredients. Just before serving, shake dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

CRUNCHY TURKEY SALAD SANDWICHES



Crunchy Turkey Salad Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 12

1 1/4 pounds smoked turkey breast, diced
Kosher salt and freshly ground pepper
1 cup chopped scallions
3/4 cup chopped celery
1/3 cup mayonnaise
2 tablespoons dijon mustard
1 cup seedless red grapes, cut in half
8 ounces provolone cheese, cut into 1/2 inch cubes
1/2 cup sliced almonds, toasted and coarsely chopped (optional)
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
Soft whole-grain sandwich bread, for serving

Steps:

  • Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

CRISPY TURKEY SALAD



Crispy Turkey Salad image

Make and share this Crispy Turkey Salad recipe from Food.com.

Provided by Food.com

Categories     Poultry

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

turkey skin, from 2 to 3 pounds each of turkey thighs and drumsticks, frozen in as thin a mass as possible
1 cup water
salt
2 cups sliced almonds
1 1/2 cups golden raisins
1/3 cup fresh lemon juice (from 2 to 4 lemons)
kosher salt
1 1/2 cups extra-virgin olive oil
4 garlic cloves, crushed with the flat side of a knife, peeled and left whole
1 lb washed and dried kale leaf, preferably lacinato, thick stems removed (weight after trimming)
1 1/2 cups freshly grated parmesan cheese
2 turkey breast, cooked and shredded
2 turkey thighs, cooked and shredded

Steps:

  • Cracklings Turkey:.
  • Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
  • Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
  • Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
  • Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary.
  • NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad.
  • For the salad:.
  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.).
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.

Nutrition Facts : Calories 1130.3, Fat 77.7, SaturatedFat 15.2, Cholesterol 200.4, Sodium 483.6, Carbohydrate 34.2, Fiber 5.1, Sugar 17.4, Protein 77

QUICK AND CRUNCHY TURKEY SALAD



Quick and Crunchy Turkey Salad image

Make and share this Quick and Crunchy Turkey Salad recipe from Food.com.

Provided by CJAY8248

Categories     Low Cholesterol

Time 10m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package shredded cabbage with carrots (coleslaw mix)
6 ounces cooked turkey breast, cubed (1 1/4 cups)
1 (3 ounce) package ramen noodles
2/3 cup bottled orange viniagrette salad dressing
1 (11 ounce) can mandarin orange sections, drained

Steps:

  • In a large bowl combine coleslaw mix and turkey. Remove seasoning packet from noodles; reserve for another use. Crumble noodles; add to cabbage mixture. Pour dressing over salad; toss to coat. Gently stir in the orange sections.

Nutrition Facts : Calories 316.3, Fat 8.3, SaturatedFat 3, Cholesterol 59.5, Sodium 666.8, Carbohydrate 44.2, Fiber 3.8, Sugar 21.3, Protein 18

CRUNCHY TURKEY SALAD



Crunchy Turkey Salad image

Fill pita bread or line plates with lettuce and place scoops of this crunchy apple, celery, walnut and turkey salad on top.

Provided by Allrecipes Member

Categories     Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 cup cooked, cubed turkey meat
2 stalks celery, chopped
2 tart apples, cored and cubed
½ cup chopped walnuts
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
¼ teaspoon salt
ground black pepper to taste

Steps:

  • In a large bowl, combine the turkey, celery, apples and walnuts.
  • Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chilled.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 12.7 g, Cholesterol 25.4 mg, Fat 17.7 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 3.5 g, Sodium 243.5 mg, Sugar 8.4 g

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