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Nutrition Facts
Serving Size 1 (173g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup mango chutney
Calories 290
Calories from Fat 119		(41%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 237mg		9%
Potassium 285mg		8%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 1.3g	5%
	Sugars 5.7g
Protein 16.9g		33%
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Curry Turkey Salad

Recipe #220642 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Apr 4, 2007

Ohhh this was so good! This originally came from an episode of Emeril Live, about what to do with holiday leftovers. I used the apricot jam. Emeril cut up some French bread into thin slices and tossed with a little olive oil, then broiled them until crispy for homemade "crouton" slices. I didn't bother with croutons when I made this.

SERVES 8 (change servings and units)

Ingredients

1/2 cup mango chutney or apricot jam
2 teaspoons curry powder
1-1 1/2 cup mayonnaise, to taste
salt and pepper, to taste
1 lb leftover skinless turkey breast, precooked, diced (leftovers or buy a hunk from your deli)
2 cups cooked rice, cooled (wild or white)
1/2 cup sliced almonds, toasted
1 cup green seedless grape, halved
1/2 cup red onion, chopped
1 tablespoon chives, chopped, garnish
crouton, as garnish (optional)

Directions

1
Mix dressing: chutney, curry, and enough mayo to taste.
2
Season with salt & pepper.
3
In a mixing bowl, combine turkey, rice, grapes, almonds, and red onions.
4
Add dressing and mix well.
5
Serve atop salad greens (drizzled with a bit of high quality olive oil), garnish with chives and set croutons on top.