Saturday, July 16, 2011

Curry Turkey Salad

The other night we had grilled turkey tenderloin
for dinner,
so I decided to make curry turkey salad
with the leftovers for lunch the next day.

The ingredients for the dish are:

about 1-1/2 cups turkey
2 tablespoons Craisins, chopped
1/4 to 1/3 cup mayonnaise
3 tablespoons onion, chopped
2 ribs celery, chopped
one egg, hard boiled 
2 tablespoons Italian parsley, chopped
1 to 2 teaspoons curry blend
1 teaspoon sugar, not shown

I diced the turkey into about 1 centimeter cubes.
You could shred the meat if you prefer.

I then mixed in the remaining ingredients 
and adjusted the seasonings to taste.

This was served on lightly toasted whole wheat bread.

This would also be good with chicken.

You need to try this recipe.
Trust me on this.


Rosie Hawthorne said...

I love curried turkey and chicken salads. (And I know you can't eat chicken.) I like to add a bit of pineapple.

When did we go metric?

Marilyn said...

I don't know how to better describe the size of the meat. I suppose those sixth grade metric lessons sunk in deeply,