Chutney Curried Turkey Salad Recipes

CHUTNEY TURKEY SALAD

Chutney Turkey Salad image

Any mild white cheese can be substituted for the Monterey Jack.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed cooked turkey breast
1 cup chopped celery
1 cup golden raisins
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
3 tablespoons chopped green onions
1/3 cup mayonnaise
1/4 cup mango chutney
1/2 teaspoon ground ginger
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a large bowl, combine the turkey, celery, raisins, cheese and onions. In a small bowl, combine the mayonnaise, chutney, ginger and pepper until blended. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on a lettuce-lined plate if desired.

Nutrition Facts : Calories 567 calories, Fat 25g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 520mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 11g fiber), Protein 39g protein.

CURRIED TURKEY SALAD WITH CASHEWS

Curried Turkey Salad with Cashews image

Categories Salad Nut Poultry turkey Roast Picnic Lunch Mayonnaise Dried Fruit Raisin Cashew Curry Celery Summer Chill Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

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.
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.

TURKEY CHUTNEY SALAD

Turkey Chutney Salad image

This one-of-a-kind salad features an appealing assortment of fruit and flavors. One forkful and I think you'll agree the taste is unbeatable.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups mayonnaise
1/2 cup prepared chutney
1 to 2 teaspoons curry powder
1/4 teaspoon salt
4 cups diced cooked turkey
1 cup sliced celery
1 can (8 ounces) pineapple chunks, drained
1/2 cup golden raisins
2 firm red apples, cubed
2 medium bananas, sliced
1/2 cup chopped pecans, toasted
1/2 cup sweetened shredded coconut, toasted, optional

Steps:

In a large bowl, combine mayonnaise, chutney, curry and salt. Stir in turkey, celery, pineapple and raisins. Chill for at least 2 hours. Just before serving, stir in apples, bananas, pecans and coconut if desired.

Nutrition Facts :

CHICKEN SALAD WITH MANGO CHUTNEY

Chicken Salad with Mango Chutney image

This chicken salad is full of the flavors of India without it being too spicy. So easy and delicious. Dried cranberries, raisins, or pineapple chunks can be added.

Provided by simone stevin

Categories Salad

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon chopped fresh rosemary
3 skinless, boneless chicken thighs
½ apple, chopped
¼ cup chopped celery
2 tablespoons chopped red onion
5 tablespoons mayonnaise
2 tablespoons Major Grey mango chutney
½ lime, juiced
1 teaspoon hot curry powder
1 pinch salt and ground black pepper to taste

Steps:

Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 8.2 g, Cholesterol 58.1 mg, Fat 19.5 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 3.6 g, Sodium 149.7 mg, Sugar 5.4 g

CURRIED CHICKEN CHUTNEY SALAD

Curried Chicken Chutney Salad image

A great ladies luncheon salad this tangy spicy chicken is a will awaken your taste buds...and it's quick and easy to prepare and serve!

Provided by Gingerbee

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup chutney
1 granny smith apple (diced)
1/2 cup walnuts (chopped)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1 tablespoon fresh lemon juice
1/4 cup scallion (chopped)
salt and black pepper

Steps:

Cook chicken breasts in chicken broth on stovetop until tender.
Remove chicken from broth, cool and cut into cubes.
In a large bowl, mix all the ingredients together.
Chill and serve.

CURRIED CHICKEN SALAD WITH MANGO GINGER CHUTNEY

Curried Chicken Salad with Mango Ginger Chutney image

Curried chicken salad is made even better with the addition of mango chutney. It's sweet, savory, crunchy and delicious!

Provided by Amy Duska

Categories Main Course

Time 2h10m

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
1/2 cup mango chutney
1 1/2 tablespoons curry powder
1 lb. cooked, shredded chicken (light and dark meat)
1/4 cup sliced almonds
6 green onions (chopped)
1/4 cup dried cranberries

Steps:

Make the dressing: Combine the mayo, chutney and curry powder in a medium size mixing bowl.
Mix the salad: Add the remaining ingredients and stir until the chicken is fully coated in the dressing.
Chill: Cover the bowl and allow it to chill in the fridge for a minimum of 2 hours.
Store: Keep covered in the fridge for up to 4 days.

Nutrition Facts : Calories 476 kcal, Carbohydrate 28 g, Protein 22 g, Fat 31 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 247 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 25 g, ServingSize 1 serving

INDIAN CURRIED TURKEY SALAD

Indian Curried Turkey Salad image

This turkey salad is so delicious and so easy to make. I just buy a chunk of roasted turkey breast meat and cut it up! Wonderful and healthy meal in 15 minutes!

Provided by Grace Lynn

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons mango chutney
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
3 cups cubed cooked turkey meat
3 scallions, minced
2 celery ribs, diced
1/2 cup roasted cashews, coarsely chopped
1/3 cup dried currant

Steps:

Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
Add remaining ingredients and stir to combine.
Serve salad at room temperature.

CHUTNEY CURRIED TURKEY SALAD

CHUTNEY CURRIED TURKEY SALAD image

Number Of Ingredients 15

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup mango chutney*
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon salt
1 to 2 teaspoons curry powder
1/2 teaspoon pepper
4 cups cubed cooked turkey
1/2 small purple onion, thinly sliced and halved
3 green onions, chopped
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1/2 cup slivered almonds, toasted
Spinach leaves
Garnish: orange rind strips

Steps:

Combine first 8 ingredients. Add turkey and next 4 ingredients; toss well. Cover and chill 3 hours, if desired. Serve on spinach-lined plates; garnish, if desired. *1/4 cup orange marmalade and 1 teaspoon balsamic vinegar may be substituted. Omit orange rind and juice.

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