Curried Turkey Salad
Elevate your lunch game with this Curried Turkey Salad, a delightful twist on traditional turkey salad that’s bursting with vibrant flavors and textures. Tender cooked turkey meets a creamy, tangy dressing made with a blend of mayonnaise, Greek yogurt, and a bold kick of curry powder, sweetened lightly with honey and brightened with fresh lemon juice. Juicy red grapes, crisp celery, sliced green onions, and crunchy toasted almonds add layers of texture, while optional fresh parsley brings a pop of color. Ready in just 15 minutes, this versatile recipe is perfect as a sandwich filling, in wraps, or served over a bed of greens for a light, protein-packed meal. Whether you're using Thanksgiving leftovers or pre-cooked turkey, this dish is a quick and delicious way to satisfy cravings for something flavorful and wholesome.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or cubed)
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup celery (diced)
- 1 cup red grapes (halved)
- 2 stalks green onions (sliced)
- 0.25 cup toasted almonds (sliced or chopped)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
In a large mixing bowl, combine the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and black pepper. Whisk until the dressing is smooth and fully blended.
Add the shredded or cubed turkey to the bowl with the dressing.
Toss in the diced celery, halved red grapes, sliced green onions, and toasted almonds.
Gently fold the ingredients together until the turkey and vegetables are well coated with the dressing.
Taste the salad and adjust seasoning if needed, adding more salt or pepper to suit your preference.
If desired, garnish the salad with chopped fresh parsley for a burst of color and added freshness.
Serve immediately as a sandwich filling, wrap, or on a bed of greens. Alternatively, refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
