Curried Turkey Salad with Cashews by Barbara
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| Enough for a crowd: A crunchy, salty, sweet, spicy, creamy summer salad |
Reworked this favorite old recipe so that it is lighter and brighter. We like to pack it for picnics with extra celery sticks on the side. Or serve it over fresh greens for dinner. Very filling yet refreshing on a hot summer day.
---Barbara
Curried Turkey Salad with Cashews
(adapted from an old Bon Appetit recipe)
Makes 6 cups
1 1-lb. turkey breast (2 lobes) (Aldi's)
olive oil
salt & pepper
1 cup light Hellman's mayonnaise
3 stalks celery
4 scallions
1/2 cup golden raisins
1/4 cup dry white wine
1/4 cup mango chutney (Major Grey's)
2 T. curry powder (McCormick's Madras or Penzey's Sweet Curry)
1 T. fresh lemon juice
1/2 t. ground ginger
3/4 cup salted roasted cashews
Preheat oven to 350 degrees.
Pat the turkey breasts dry, then lightly coat them with olive oil and season with salt and pepper. Place on a rack in a roasting pan and roast for 55 to 60 minutes or until 160-65 degrees internal temperature. Remove from oven then tent with a piece of alumimum foil and let it cool completely. Can be refrigeratered overnight if you want to make ahead. Save the pan juices.
Cut cooled turkey into bite-size cubes. Place in a large serving bowl. Pour any remaining pan juices from roasting over turkey and toss until coated. Taste. Add salt if needed.
Add golden raisins. Chop celery into bite-size pieces and add to the bowl. Chop scallions and add to bowl, too.
In a separate smaller bowl, mix together the white wine, lemon juice, 2 T. curry powder, 1/2 t. ground ginger and 1/4 c. mango chutney.
Add dressing to the serving bowl and toss until everything is evenly coated. Taste. Add salt if needed.
Add Lite Hellman's mayo, about 1 cup, and toss until evenly coated.
Sprinkle salted roasted cashews on top. Don't mix in or they will become soggy. Better to wait until serving the salad over greens or making sandwiches.
If you don't want to serve it in a large serving bowl, divide it into 4 cup storage containers, refrigerate, and wait to add the cashews until time to use. It will last in the fridge for about 3 days.
Serve cold.
Make sure that if you serve this in the summer you don't let it sit out in the sun too long or if taking it to a picnic, keep it cool with an ice pack.
B