Turkey Curry Salad
Today my husband and I attended a gathering of retirees from the office where we worked years (and years) ago. This loyal group gets together once a month for brunch, at this annual occasion for a potluck picnic, and many times in-between. But for my husband and I it was a first time reuniting with the "moldy oldies". What a shock! The faces were still recognizable, but there were a few more wrinkles, a bit more gray hair, or less hair entirely! (How odd, because we haven't aged a bit).
However, once we got past the initial awkwardness of "...and you are...?" we easily fell into a comfortable warmness of exchanging stories about kids and grandkids, fondly remembering those who have passed away, and recounting old stories (which are improved upon with each telling).
And we ate.
What an amazing display--salads, casseroles, roast chicken, and desserts (crunchy, creamy, gooey--all of them wonderful) of all shapes and sizes. I decided to experiment on this group so surfed the internet for ideas on how to make a chicken salad with curry. I used a bit of this and borrowed a bit of that. And came up with this recipe.
There were no leftovers.
- 1 tablespoon *curry powder
- 1/3 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tsp. lime juice
- 3 cups diced roast turkey or smoked turkey
- 2 medium mangoes, peeled, pitted, and diced
- 1/2 cup sweet onion, diced
- 1 cup golden raisins
- 1/2 cup salted cashews, chopped
- Place the curry powder in a small dry skillet over medium-low heat. Toast for 2-3 minutes or until fragrant. Watch carefully so that it doesn't burn. Remove pan from heat and immediately scrape toasted curry powder into small mixing bowl. When cool, stir in mayonnaise, yogurt, and lime juice. Set aside.
- Combine remaining ingredients except cashews in a large mixing bowl. Add curry-mayonnaise dressing and stir gently to combine. Cover and chill at least 4 hours or overnight.
- Add salted cashews just before serving.
- *I used McCormick--a blend of coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper flakes, and ginger
How to prepare a mango
The mango is a stone fruit--it contains a large hard pit (seed) in the middle. Other stone fruits that you might be familiar with are peaches, apricots and plums. But unlike those, the pit of the mango is not small and round. The mango pit is quite large and flat. Knowing that will help you to understand how to prepare the mango.
- First, wash your mango. Although you will not be eating the skin, any surface dirt will contaminate the inner flesh when you slice with your knife.
- Place the mango on a cutting board, stem end down.
- Place your knife about 1/4-inch from the center of the mango and cut down. Turn the mango around and repeat on the other side. You now have 3 pieces of mango--two rounded "cheeks" and the center which contains the flat pit. Don't throw the pit away.
- Use a large spoon to scoop the flesh out of the skin.
- Using your knife carefully strip away the skin from the mango pit. You can now cut a bit more of the mango flesh from the pit.
© 2013 Linda Lum
More by this Author
Describe your idea of perfect potato salad. Tangy with vinegar, bright with mustard, a contrast of creamy potatoes and crunchy vegetables, or perhaps something even more exotic? Let me show you how.
Wild and brown rices and spinach combine with heart-healthy olive oil and low-fat proteins to make a savory main dish salad
What makes a perfect pork chop? Most are dry and tough. Let me show you how to achieve a perfectly moist, tender pork chop that will melt-in-your-mouth.