Oh, this turkey salad is good! Last week I was cleaning out my freezer and roasted an 8 pound turkey breast. I followed my blogging friend, Stacey’s instructions. It came out so good…moist and full of flavor from the herbs. Even my husband, who really isn’t a white meat lover, liked it. He declared it the best turkey breast he’s ever had. Take a peek of it coming out of the oven.
After having 2 dinners of roast turkey, there was still a considerable amount left. And then I came upon this post in Baking with Dynamite. A light bulb went off. Thank you Adam! He used chicken, I used turkey and I was out of sour cream so I added a few spoons of light mayo. I don’t like my salads to be drowned but used just enough to moisten the turkey. I served it on a bed of romaine and my lunch was complete.
Save Your Joints Curry Turkey Salad (adapted from Dr Adam)
3-4 cooked turkey breasts, pulled or chopped into small pieces
1 1/2 cups grapes, quartered or chopped finely
1/4 cup sliced almonds
1 carrot, chopped finely
1 medium onion, sliced and chopped finely
3 TBS light mayonaise
1 Tbs curry powder, or to taste
1 tsp lemon juice
Salt and Pepper to taste
The steps to this recipe are so easy it doesn’t need to really be laid out. In a large bowl, place the turkey, grapes, almonds, carrot and onion. Add the mayonaise, and mix well, until all the solids are covered over. Add the curry powder, lemon juice, and salt and pepper. Mix until well combined, and place in the fridge for the flavors to meld a little. This dish works great, and can be eaten for busy people over the next few days. I like to portion it and “grab and go” on the way to work.