Curried Turkey Salad

curried-turkey-salad Photo: Yunhee Kim; Styling: Dawn Sinkowski


  • 1 cup plain low-fat yogurt
  • 4 teaspoons fresh lime juice
  • 2 teaspoons curry powder
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon kosher salt
  • 5 cups chopped cooked turkey
  • 1 cup chopped red bell pepper
  • 3 tablespoons fresh Thai basil (or regular basil)
  • 1 cup shredded (matchstick) carrots
  • 6 cups mixed baby salad greens


1. Put plain yogurt, fresh lime juice, curry powder, ground red pepper, and salt in a medium bowl, and stir with a whisk until smooth. Fold in the chopped turkey, chopped red bell pepper, fresh basil, and shredded matchstick carrots.

2. Arrange 1 1/2 cups of the mixed baby lettuce on each of 4 plates. Spoon 1 cup of the turkey salad on each plate of greens. Serve immediately.

  • Prep Time:

  • This curried turkey salad with its crisp fresh flavor is a great way to use leftover holiday turkey.
  • Yield: Makes 4 servings (serving size: 1 salad)

Nutritional Information

Calories per serving: 376
Fat per serving: 10g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Protein per serving: 57g
Carbohydrate per serving: 13g
Fiber per serving: 4g
Cholesterol per serving: 137mg
Iron per serving: 5mg
Sodium per serving: 347mg
Calcium per serving: 221mg