Day After Thanksgiving Turkey Salad
Curry powder and mango chutney add warming spice flavor to this sweet-savory entrée salad. Plus, bacon, celery, grapes, almonds and pomegranate seeds add some crispy-crunchy texture to balance the rich creaminess.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Day After Thanksgiving Turkey Salad
0
Servings6
0Ingredients
3 cups shredded cooked turkey
1/4 cup dried cranberries
1 cup green seedless grapes, halved
1 cup sliced celery
4 green onions, sliced
6 slices bacon, diced, cooked and drained
3/4 cup mayonnaise
1/2 cup mango chutney
1 tablespoon freshly squeezed lemon juice
1 teaspoon curry powder
2 tablespoons minced, chives
freshly ground pepper, to taste
1/2 cup sliced almonds, toasted
1/4 cup pomegranate seeds, (optional)
Directions
- In large mixing bowl, combine turkey, cranberries, grapes, celery, green onions and bacon.
- In small mixing bowl, combine mayonnaise, chutney, lemon juice, curry powder, chives and pepper.
- Pour mayonnaise mixture over turkey mixture and toss to combine.
- Spoon into serving bowl; garnish with almonds and pomegranate seeds.
TIP: Pulled chicken is an easy substitute for the turkey and just as delicious. So, this recipe isn't limited to just post-holiday meals.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Directions
- In large mixing bowl, combine turkey, cranberries, grapes, celery, green onions and bacon.
- In small mixing bowl, combine mayonnaise, chutney, lemon juice, curry powder, chives and pepper.
- Pour mayonnaise mixture over turkey mixture and toss to combine.
- Spoon into serving bowl; garnish with almonds and pomegranate seeds.
TIP: Pulled chicken is an easy substitute for the turkey and just as delicious. So, this recipe isn't limited to just post-holiday meals.