Turkey Rice Salad Recipes

TURKEY-BASMATI RICE SALAD

Steps:

• Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
• Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
• Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
• Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.

TURKEY AND RICE SALAD

Steps:

• Cook rice as directed on box. Refrigerate 10 minutes to cool.
• Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
• In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
• Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

TURKEY AND WILD RICE SALAD

Steps:

• In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
• While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

TURKEY-WILD RICE SALAD

Steps:

• Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
• Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
• In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
• On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

TURKEY WILD RICE SALAD

Steps:

• Cook wild rice until it is fluffy and drain.
• Cook turkey or chicken and cube (boil until cooked).
• Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes.
• Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper.
• Combine dressing and wild rice mixture and refrigerate until ready to use.
• Just before serving, sprinkle with salted cashews.

TURKEY, RICE AND ROMAINE SALAD

Steps:

• Cook rice as directed on package, omitting butter and salt. In very large (4-quart) bowl, toss rice and lemon juice. Spread rice in 15x10x1-inch pan. Place in freezer 15 minutes or in refrigerator 1 hour to chill.
• When rice is cold, return to large bowl. Stir in remaining salad ingredients.
• In small bowl, beat all dressing ingredients with wire whisk until blended. Pour dressing over rice mixture; toss lightly to coat.

PIQUANT TURKEY-WILD RICE SALAD (NO MAYO)

Steps:

• Mix together the rice and barley in a large salad bowl.
• Toss with the turkey, onion, beans, parsley and pepper.
• Shake the dressing ingredients in a covered jar and toss with the salad to coat.
• Serve immediately or refrigerate until serving.