by Diana Rattray
The dressing for this curry turkey salad is flavored with a lovely blend of curry powder and soy sauce. Celery, grapes, and slivered almonds add extra flavor and excellent texture. The salad is served on lettuce leaves with slices of pineapple. This is a terrific way to use leftover holiday turkey.
How To Serve and Store Turkey Salad
Serve turkey salad as a luncheon salad on lettuce leaves, or omit the pineapple and serve it as a sandwich filling.
Refrigerate leftover turkey salad within 2 hours in an airtight container and enjoy it within 3 to 4 days.
PrintCurry Turkey Salad With Grapes
This tasty curry-flavored turkey salad is served on lettuce leaves with slices of pineapple. And it makes great sandwiches!
- Prep Time: 12
- Total Time: 12 minutes
- Yield: 10 servings 1x
- Category: Salads, Turkey
Ingredients
Scale
- 1 cup slivered almonds (divided use)
- 4 cups diced cooked turkey breast
- 1 small can water chestnuts, drained and diced
- 1 cup seedless grapes, halved
- 1 cup chopped celery
- 1 cup mayonnaise, or as needed to moisten
- 1 to 1 1/2 teaspoons curry powder, or to taste
- 1 tablespoon soy sauce
- lettuce leaves or spring mix
- 6 to 8 pineapples slices or 1 can (8 ounces) pineapple chunks, drained
Instructions
- Spread the almonds out in a dry skillet and place the pan over medium heat. Cook until browned and aromatic, stirring constantly. Watch them closely to avoid burning. Transfer to a plate to cool and stop the cooking process.
- In a mixing bowl, combine the turkey, water chestnuts, grapes, celery, and about half of the toasted almonds.
- In a separate bowl mix the mayonnaise with the curry powder and soy sauce; combine with turkey mixture.
- Chill the salad until it’s time to serve.
- Serve on lettuce garnished with the remaining almonds, a pineapple slice, or a few chunks of pineapple.
