Green Chile Recipe of the Week
Curried Turkey Salad |
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Curried Turkey Salad is a great way to use all that leftover turkey, especially those little bits and pieces . Plus it is oh-so-simple to make. I made it with about half-and-half white meat and dark meat. The curry adds a special flavor that blends perfectly with that heat and flavor of the green chiles.
This is a versatile recipe – feel free to add your own variations. I added avocado and hard boiled egg. The avocado blends in – it adds a creamier texture but the curry and chile flavor tend to cover up the flavor of the avocado.
Some readers have recently asked for details on the chiles I use. See the Chiles I Cook With page for more information.
Here is the link to print.
Ingredients: - 2 cups diced turkey
- ½ cup finely chopped celery
- ½ cup mayonnaise
- 1 tsp curry powder
- ¼ cup diced mild green chiles
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- optional: 1 diced avocado, 2 chopped hard-boiled eggs
Directions:- Put the turkey and celery in a medium bowl.
- In a separate bowl, blend the mayonnaise, curry powder, green chiles, salt, and pepper.
- Blend the mayonnaise mixture with the turkey and celery.
- If desired, add the avocado and/or the chopped hard-boiled eggs and mix well.
- Serve on sandwiches or in a salad/on a bed of lettuce.
Preparation time: 15 minutes
Serves: 4
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