Turkey Curry Salad

My housemates buy chicken curry salad from the deli of our neighborhood grocery store. Last night they picked up some of it to go with the pita bread I made. I bought precooked thick sliced turkey since I’m still not eating chicken (though I’ve expanded my diet out to other forms of poultry) and whipped up my own version of it. I don’t like raisins so I almost always substitute cranberries and I didn’t use nuts though they’re in the original recipe. I also added a bit more spice because I like it that way. 🙂

2 cups cooked turkey, diced
1/2 small onion, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts or other nuts (optional)
1 stalk celery, diced
3/4 cup mayonnaise
1 Tbs mild curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Combine turkey, celery, onion, cranberries and nuts in a medium bowl and stir to combine. In a small bowl, mix mayonnaise with seasonings and spices. Pour the spiced mayonnaise over the turkey mixture and stir until turkey is well coated with the dressing. Refrigerate at least one hour before serving to let the flavors develop.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course, Salads. Bookmark the permalink.

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