Curried Turkey Salad With Cashews |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000. Ingredients:
4 lbs 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 stalks celery, chopped |
1/2 cup raisins |
2/3 cup roasted cashews, salted |
Directions:
1. Preheat oven to 375°F
2. Place turkey in baking pan.
3. Brush turkey with oil.
4. Sprinkle with salt and pepper.
5. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
6. Cool.
7. Remove skin and bones.
8. Cut meat into 1/2-inch cubes.
9. Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
10. Add turkey, onions, celery and raisins; toss to coat.
11. Season with salt and pepper.
12. (Can be made 1 day ahead. Cover; chill.)
13. Mix cashews into salad.
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