Name: Curried Turkey Salad with Cashews
Yield: Makes 6 servings
Ingredients: 2 2-pound turkey breast halves with skin and bones; Olive oil; 1 1/2 cups mayonnaise; 1/3 cup dry white wine; 1/4 cup mango chutney; 2 tablespoons curry powder; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground ginger; 3 green onions, chopped; 2 celery stalks, chopped; 1/2 cup raisins; 2/3 cup roasted salted cashews

Curried Turkey Salad with CashewsBrian Leatart

Recipe information

Yield
Makes 6 servings

Ingredients

2 2-pound turkey breast halves with skin and bones

Olive oil

1 1/2 cups mayonnaise

1/3 cup dry white wine

1/4 cup mango chutney

2 tablespoons curry powder

1 tablespoon fresh lemon juice

1/2 teaspoon ground ginger

3 green onions, chopped

2 celery stalks, chopped

1/2 cup raisins

2/3 cup roasted salted cashews

Preparation

Step 1
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.
Step 2
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.

TagsSalad Turkey Poultry Cashew Nut Main Lunch Dairy Free Gluten Free Easy Roast Bon Appétit

Recipe notes

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