This elegant turkey salad combines tender shredded turkey with a rich, aromatic curried mayonnaise dressing. The creamy sauce is infused with warm spices, coconut, and a hint of chutney, creating a complex flavor profile that balances sweetness and heat. Fresh watercress and juicy tomatoes add crisp texture and brightness, cutting through the richness of the mayo. It’s a sophisticated yet simple dish perfect for lunchbox packing, picnic spreads, or as a light main course.
Turkey Salad In Curried Mayonnaise
Description
This elegant turkey salad combines tender shredded turkey with a rich, aromatic curried mayonnaise dressing. The creamy sauce is infused with warm spices, coconut, and a hint of chutney, creating a complex flavor profile that balances sweetness and heat. Fresh watercress and juicy tomatoes add crisp texture and brightness, cutting through the richness of the mayo. It's a sophisticated yet simple dish perfect for lunchbox packing, picnic spreads, or as a light main course.Ingredients
Directions
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Cool the shredded cooked turkey and mixed cooked vegetables completely.
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Quarter the tomatoes, remove the seeds, and strain the juice from the tomatoes, reserving the juice for the dressing.
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Wash the watercress and dry it thoroughly.
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Melt the butter in a frying pan over medium heat.
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Add the chopped shallot to the pan and sauté until translucent.
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Add the curry powder and sauté for 1-2 minutes to toast the spices.
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Sprinkle in the flour and sauté for 3-5 minutes, stirring constantly.
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Gradually add the turkey stock, blending well to avoid lumps.
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Bring the mixture to a boil, stirring constantly, then reduce heat and simmer.
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Stir in the coconut, chutney, and 2 teaspoons of lemon juice; simmer for 10-15 minutes until thickened.
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Strain the curried sauce into a bowl and let it cool completely.
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Season the cooled curried sauce with salt and pepper to taste.
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In a separate bowl, combine the mayonnaise with a small amount of the reserved tomato juice to thin it slightly.
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Season the cooked vegetables with salt, pepper, and the remaining 1 teaspoon of lemon juice.
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Place the seasoned vegetables in a large salad bowl.
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Arrange the shredded turkey in the center of the bowl.
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Spoon the thinned mayonnaise carefully over the turkey.
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Sprinkle the paprika over the mayonnaise.
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Arrange the tomato quarters and watercress sprigs alternately around the edge of the bowl.
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Garnish with lemon quarters and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 749.2kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 9.6g48%
- Cholesterol 824.4mg275%
- Sodium 386.0mg17%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 1.9g8%
- Sugars 7.4g
- Protein 86.2g173%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the curried sauce is completely cooled before mixing with mayonnaise to prevent separation.
You can use leftover roasted chicken instead of turkey for a similar result.
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
If the curried sauce is too thick, add more reserved tomato juice or a little extra lemon juice to reach the desired consistency.
This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
