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Bon Appétit

Curried Turkey Salad with Cashews

4.6

(72)

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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

  1. 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.

TagsSaladTurkeyPoultryCashewNutMainLunchDairy FreeGluten FreeEasyRoastBon Appétit
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