Curried Turkey Salad with Cashews & Grapes

Sub grilled chicken breast if you don’t happen to have turkey – but if you’re looking for something more exotic to do with your Thanksgiving leftovers, this is it. I developed this curried salad for exactly that purpose. It leans toward the healthy side, amply seasoned with curry powder and cumin, grapes added for sweetness, and with cashews and celery for crunch. It’s perfect sandwiched in a warmed ciabatta roll or scooped onto a green salad.

Curried Turkey Salad with Cashews & Grapes

Prep Time 15 minutes
Sub grilled chicken breast if you don't happen to have turkey – but if you're looking for something more exotic to do with your Thanksgiving leftovers, this is it. I developed this curried salad for exactly that purpose. It leans toward the healthy side, amply seasoned with curry powder and cumin, grapes added for sweetness, and with cashews and celery for crunch. It's perfect sandwiched in a warmed ciabatta roll or scooped onto a green salad.
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Servings 3 cups

Ingredients
 

  • 2 cups diced cooked turkey breast
  • ¾ cup grapes, halved or quartered if large
  • ¼ cup cashews
  • 2 celery stalks, diced
  • ½ cup Greek yogurt
  • juice from ½ lemon
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon extra virgin olive oil

Instructions
 

  • Combine the turkey, grapes, cashews, and celery in a bowl. In a separate small bowl stir together the remaining ingredients. Pour the dressing over the turkey, stir and serve on a crusty roll or with a green salad.
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