Curried Turkey Salad With Cashews |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Great for light summer suppers or a picnic, this salad is a flavor-filled and textural delight. Feel free to shortcut and use pre-cooked chicken or turkey from your grocery store, but if you have the time, nothing beats roasting your own turkey breasts for this wonderful salad. Read more . Enjoy. Recipe adapted from Bon Appétit. 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 |
salt and pepper, to taste |
Directions:
1. Roast Turkey:
2. Preheat oven to 375°F.
3. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper.
4. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool.
5. Remove skin and bones. Cut meat into 1/2-inch cubes.
6. ~~~~
7. Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
8. Add turkey, onions, celery and raisins; toss to coat.
9. Season with salt and pepper. (**Can be made 1 day ahead. Cover; chill.)
10. Mix cashews into salad. Serve.
|
|