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Curried Turkey, Fruit & Nut Salad *

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Submitted by Jezlin

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

YIELD

4 servings

PREP

20 min

COOK

3 min

READY

A turkey salad that trades mayo and celery for something way more interesting: a warm curry dressing made from chutney, ginger, and yogurt, piled with tropical fruit and toasted almonds in a crispy tortilla bowl.

The dressing gets cooked briefly, which is the move that pulls this together. Warming the chutney with curry powder and ginger blooms the spices and loosens the chutney into a smooth, pourable consistency. Yogurt gets stirred in after it cools slightly so it doesn’t curdle from the heat.

Marinating the turkey in the dressing for several hours is where the flavor really develops. Cold leftover turkey on its own is bland, but after soaking in curried chutney yogurt, every piece carries that sweet-spicy-tangy punch. The fruit and nuts go in right before serving to keep their texture.

Kitchen Tips

  • Use leftover roast turkey or rotisserie chicken. Both work well and this is a great way to use up holiday leftovers.
  • Let the dressing cool to lukewarm before adding yogurt. Hot liquid breaks yogurt and turns it grainy.
  • Toast the almonds in a dry skillet until golden. They add crucial crunch against the soft fruit and creamy dressing.
  • Bake the tortilla shells until fully crisp. They’ll go soggy fast once filled, so serve immediately.

Variations

  • Swap papaya for mango if it’s easier to find in your area.
  • Use chicken breast instead of turkey for a year-round version.
  • Skip the tortilla bowls and serve over a bed of spinach as a lighter composed salad.

Ingredients

dressing
½ 118
CUP ML CHUTNEY *
1 5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML GINGER
ground
79
CUP ML PLAIN YOGURT
Salad
2 ½ 591
CUPS ML TURKEY
cooked, shredded, in- bite sized pieces *
1 1
LARGE LARGE PAPAYA
halved, seeded,peeled,sliced
3 3
EC EC KIWI FRUIT
peel, cut lenghtwise, in half, slice crosswise *
¼ 59
CUP ML ALMONDS
blanced,slivered, toasted *
1 1
EACH EACH SPINACH
fresh,leaves, stem, wash, well drained *
4 4
EACH FLOUR TORTILLA
salad shells *

Directions

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2 to 3 minutes. Cool slightly. Stir in yogurt. Place dressing in a large bowl; add turkey. Refrigerate several hours. Bake tortilla salad shells as directed on package. Add papaya, kiwi and almonds to turkey mixture. Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 50 16% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 13mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 21% Vitamin C 98%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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