Turkey Pineapple Salad Recipes

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CURRIED PINEAPPLE TURKEY SALAD



Curried Pineapple Turkey Salad image

I found this one in the June/July 2007 issue of Light & Tasty and wanted to save. The author says she serves with date-nut bread on the side. Sounds delicious to me

Provided by TXOLDHAM

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (8 ounce) can unsweetened pineapple chunks
5 cups cooked turkey breast, cubed
1 stalk celery, thinly sliced
1/3 cup raisins
1 green onion, chopped
1/2 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
6 lettuce leaves
1 cup red grapes, seedless chopped in half
1/3 cup slivered almonds

Steps:

  • Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
  • Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.

Nutrition Facts : Calories 170.9, Fat 9.9, SaturatedFat 1.3, Cholesterol 7, Sodium 298.8, Carbohydrate 20.5, Fiber 2.5, Sugar 14.1, Protein 2.6

MCCALL'S COOKING SCHOOL DELUXE TURKEY SALAD



Mccall's Cooking School Deluxe Turkey Salad image

Turkey salad with pineapple, almonds and radish roses. Yum.... Very special and a taste treat. This recipe makes a lot so it's perfect for a summer gathering. And much of the work can be done ahead -- another plus! Posted for those with McCall's cooking school nostalgia! By the way, this way of cooking turkey breast, as described in step 1, makes delicious moist meat to use in a variety of recipes.

Provided by Lorraine of AZ

Categories     Poultry

Time 5h

Yield 12 serving(s)

Number Of Ingredients 25

6 lbs turkey breast
2 (10 3/4 ounce) cans condensed chicken broth, undiluted
2 cups water
2 onions
8 whole cloves
1 stalk celery & leaves, cut up
4 medium carrots, pared
2 teaspoons salt
10 whole black peppercorns
1 bay leaf
1 bunch radish
2 cups mayonnaise
1/2 cup light cream
6 stalks celery
2 (20 ounce) cans pineapple chunks in juice, drained
crisp lettuce or watercress
1/2 cup blanched whole almond
1/4 cup salad oil or 1/4 cup olive oil
1/2 cup lemon juice
1 tablespoon onion juice
2 1/2 tablespoons chopped fresh tarragon (or 2-1/2 teaspoons dried)
3/4 cup chopped scallion
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wipe turkey with damp paper towels.
  • In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
  • Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
  • Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
  • Make radish roses and refrigerate in ice water to open "petals" -- at least an hour.
  • Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
  • To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).

Nutrition Facts : Calories 703, Fat 39.3, SaturatedFat 8.5, Cholesterol 164.7, Sodium 1356.8, Carbohydrate 32.7, Fiber 3, Sugar 19.2, Protein 55.2

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