TURKEY CHUTNEY PASTA SALAD
Prize-Winning Recipe 2009! Savor the perfect balance of exciting flavors in this quick-and-easy pasta creation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Meanwhile, in large bowl, stir together Seasoning and Crouton Blend, mayonnaise, sour cream, chutney and curry powder. Stir in turkey, cashews and raisins.
- Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Spoon onto serving platter. Top with green onion and cilantro. Serve immediately, or cover and refrigerate 1 hour to chill.
Nutrition Facts : Calories 500, Carbohydrate 48 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 1/2 g
CURRIED TURKEY WITH APPLE-CASHEW SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
- Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
- Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.
Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 570 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 43 grams
TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE
Categories Salad Leafy Green Poultry turkey Blue Cheese Pine Nut Spinach Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
- Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.
CURRIED TURKEY SALAD
This is a perfect way to use of Thanksgiving leftovers. Different and delicious! Serve it on lettuce leaves or rolls.
Provided by Little Bee
Categories Lunch/Snacks
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
- Chill for one hout to let flavors meld.
CURRIED TURKEY SALAD WITH CASHEWS
Categories Salad Nut Poultry turkey Roast Picnic Lunch Mayonnaise Dried Fruit Raisin Cashew Curry Celery Summer Chill Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
- Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.
CURRIED TURKEY SALAD WITH CASHEWS
I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Place turkey in baking pan.
- Brush turkey with oil.
- Sprinkle with salt and pepper.
- Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
- Cool.
- Remove skin and bones.
- Cut meat into 1/2-inch cubes.
- Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
- Add turkey, onions, celery and raisins; toss to coat.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cover; chill.)
- Mix cashews into salad.
Nutrition Facts : Calories 841.5, Fat 47.9, SaturatedFat 10, Cholesterol 208.1, Sodium 705.2, Carbohydrate 31.4, Fiber 2, Sugar 12.3, Protein 68.7
INDIAN CURRIED TURKEY SALAD
This turkey salad is so delicious and so easy to make. I just buy a chunk of roasted turkey breast meat and cut it up! Wonderful and healthy meal in 15 minutes!
Provided by Grace Lynn
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
- Add remaining ingredients and stir to combine.
- Serve salad at room temperature.
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