Turkey Salad with Chutney and Roasted Cashews

Turkey Salad with Chutney and Roasted Cashews

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 4 Servings

This is a great way to use turkey leftovers from your holiday meal. Serve on a bed of mixed greens or in a pita as a sandwich.


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons mango chutney
  • 2 teaspoons curry powder
  • Salt and pepper
  • 3 cups cooked turkey meat, cut into pieces
  • 3 scallions, minced
  • 2 celery stalks, thinly sliced
  • 1/2 cup coarsely chopped roasted cashews
  • 1/3 cup dried currants, golden raisins, or halved grapes
  • 1 bag mixed salad greens, washed and dried


  1. In a large bowl, mix together the mayonnaise, sour cream, chutney and curry with a whisk until well blended. Season with salt and pepper to taste.
  2. Add the turkey, scallions, celery, cashews and currants to the mayonnaise sauce and toss to coat.
  3. Divide the salad greens between 4 plates and top with the turkey salad.


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