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Curried Turkey Salad Recipe

Curried Turkey Salad
Difficulty: Easy | Total Time: | Makes: 4 servings

Toasty coconut bits, sweet raisins, and curried yogurt dress up leftover turkey.

This recipe was featured as part of our Picnic Recipes, Tailgating Recipes, and Thanksgiving Leftovers recipe galleries.

Click here to watch the CHOW Test Kitchen’s Christine Gallary make this simple curried turkey salad in an episode of our Easiest Way video series.

INGREDIENTS
  • 1/2 cup plain whole-milk yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons curry powder
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons minced shallot
  • 2 cups cooked, medium-dice roasted turkey (about 8 ounces)
  • 1/2 cup small-dice sweet apple, such as Fuji
  • 1/2 cup toasted, unsweetened, shredded dried coconut
  • 1/4 cup raisins
  • 3 tablespoons coarsely chopped fresh cilantro
  • Kosher salt
  • Freshly ground black pepper
INSTRUCTIONS
  1. Whisk together the yogurt, olive oil, lemon juice, curry powder, ginger, and shallot in a medium, nonreactive bowl until smooth.
  2. Add the remaining measured ingredients, season with salt and pepper, and stir until evenly combined.

Beverage pairing: Lustau Los Arcos Dry Amontillado, Spain. Though it’s not an obvious pairing, dry amontillado sherry from the south of Spain is a great match for curry. Its nuttiness and honey flavor (without the sweetness) just seem to merge perfectly with the earth tones of curry. Chill the wine and drink it in small quantities, as it’s fortified.

    Write a review | 8 Reviews
  • Curried Turkey Salad Recipe
    4

    Overall, our family is pleased with the results--my husband and son give this a thumbs up, sans raisins. (I tossed in a few in my own sandwich, and appreciate the way the sweet raisins cut through the curry and ginger.) They're looking forward to having the leftovers for a lunch break tomorrow when they head off surfing. I suppose it depends on the freshness of your curry powder, but, as much as I love curry, I would still consider experimenting with half the curry called for next time, so that I can taste all those other flavors going on from the turkey, the shallots, the cilantro, the apple. I found that the curry contrasts I expected from the shallots and apples were overshadowed--I probably diced them too small. The ginger comes through easily. I haven't seen whole-milk yogurt in eons, since the emphasis everywhere is on low-fat; so I worked with a strained Greek-style yogurt for more body, which worked out great. Tossed in 1/4 cup diced red onion, also. The salad is good with arugula; and do not forget the salt and generous pepper! Add some cayenne, also. I like KailuaGirl's suggestion of adding mango chutney--I was sorry to be out of it!

  • Just made it with the dried cranberries and it was awsome! But needs a little salt and fresh ground pepper :)

  • If you're into coconut, look into Tropical Traditions "Coconut Cream Concentrate". It packs the flavor (unlike watered-down coconut milk in-a-can), has no added sugar (unlike most coconut flakes), and it's organic. The recipe about sounds great, although I might use coconut cream concentrate in it :)

  • I make something similar but always use mango chutney in the dressing. I make it with regular old chicken, too, since turkey's hard to find unless it's Thanksgiving/the Holidays or you special order.

  • Hmm, I wonder about substituting dried cranberries for the raisins.

  • i will try this recipe---it sounds delicious

  • This reminds me of the curried turkey salad I used to get at a little deli near my office. I experimented with my own version for a while but couldn't ever quite get it. Thank you

  • Looks good.

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