Curry-Chutney Turkey Salad

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Curry-Chutney Turkey Salad

Ingredients

2 tbsp. Canola oil
3 tbsp. Curry powder
1 1/2 lb. Turkey Medallions
1 cup White raisins
2 cups Celery, small dice
1 cup Almonds, sliced & toasted
3 oz. Orange marmalade
1 cup Mango chutney, chopped
1/2 cup Sour cream
1/2 cup Mayonnaise
To taste Sea salt & black pepper

Directions

  1. Heat canola oil in a small sauté pan, then add curry powder and heat to release the flavor of the curry powder into the oil. Cool.
  2. Combine the raisins, celery, almonds and cooked, cooled and diced medallions in a stainless steel bowl. Toss with a rubber spatula.
  3. Combine the orange marmalade and chutney. Blend with the cooled curry and oil. Mix well.
  4. In the bowl with marmalade chutney and curry, incorporate the sour cream, mayonnaise, salt and pepper. Blend well.
  5. Fold turkey medallion slices into the curry-chutney dressing. Blend well.
  6. Place into a storage container with a lid.
  7. Label, date and refrigerate until service. Marinate for at least 3 hours.
Serve with confidence.®

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