Curried Turkey Salad

Name: Curried Turkey Salad
Cuisine: American
Ingredients: ½ teaspoon kosher salt or coarse sea salt; ½ teaspoon kosher salt or coarse sea salt; Three 7-ounce to 8-ounce boneless turkey breast fillet sections; 1 cup minced red onion; ⅓ cup flaked coconut; ⅓ cup chopped dried apricots or yellow raisins; ⅓ cup chopped dried apricots or yellow raisins; ¼ cup plain yogurt, or additional mayonnaise; ¼ cup plain yogurt, or additional mayonnaise; 2 tablespoons honey; 1 tablespoon freshly squeezed lemon juice; 1½ teaspoons curry powder; ¾ cup salted roasted cashews; Mixed salad greens, for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Both of us love this sweet-tangy hot-cool explosion of flavors. If you don’t have turkey leftovers for this, or a way to smoke the turkey quickly and easily, you should even consider sneaking in a good supermarket version.

Ingredients

1 tablespoon curry powder
½ teaspoon kosher salt or coarse sea salt
Three 7

Americas
United States
Leftovers
Gluten-free

Method

At least 3 hours and up to the night before you plan to serve the salad, mix the curry powder with the salt. Rub the mixture on the turkey breast sections, cover, and refrigerate for at least 1 hour.
Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the turkey from the refrigerator and let it sit at room temperatur