Paula Deen Curried Turkey Salad

Paula Deen curried turkey salad takes 20 minutes and mayo, curry powder and dried cranberries to make a creamy, crunchy turkey salad. Save this easy leftover turkey recipe for Thanksgiving leftovers, potlucks or lunch boxes, because it comes together in one bowl.

Toast the pecans before you chop them, since that is what gives every bite its nutty crunch against the soft turkey. Skip it and the nuts taste flat and go chewy once they sit in the dressing.

Paula stirs the curry powder and lemon juice into the mayo first, so the spice spreads evenly instead of landing in pockets. Folding the turkey in gently also keeps the chunks whole, which makes it hold up well on bread or in a lettuce cup.

Paula Deen Curried Turkey Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

260

kcal

Chunks of turkey, toasted pecans and chewy cranberries are folded into a smooth curry mayo for a creamy salad with plenty of crunch. A quick squeeze of lemon keeps the dressing bright instead of heavy.

Ingredients

• 1/2 cup mayonnaise
  

• 2 teaspoons curry powder
  

• 1 tablespoon lemon juice
  

• 4 cups cooked diced turkey
  

• 1/2 cup toasted and chopped pecans
  

• 1/2 cup dried cranberries
  

• 1/2 cup green and white parts, chopped scallions
  

Directions

• Mix the dressing: Stir 1/2 cup mayonnaise, 2 teaspoons curry powder and 1 tablespoon lemon juice together in a large mixing bowl. Keep stirring until the dressing is smooth and the curry is evenly blended.
• Fold in the add-ins: Add 4 cups cooked diced turkey, 1/2 cup toasted and chopped pecans, 1/2 cup dried cranberries and 1/2 cup chopped scallions, using both the green and white parts. Then fold gently so the turkey stays in nice chunks and everything is coated.
• Season and serve: Season the salad with salt and pepper to taste. Then serve it right away, or chill it first if you like the flavors to settle.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken instead of turkey?

Yes, cooked diced chicken works the same way in this salad. Rotisserie chicken is a good shortcut, since it is already seasoned and tender.

How long does curried turkey salad keep in the fridge?

Store it in an airtight container in the fridge and eat it within 3 to 4 days. The pecans soften as it sits, so I like to stir in a few fresh ones before serving.

Can I make this ahead for a party?

Yes, the dressing and turkey can be mixed a few hours ahead, and the flavors get better as it chills. Hold back the pecans until just before serving so they stay crunchy.

What can I serve it on?

It is great piled on toasted bread for sandwiches, scooped into lettuce cups or spooned onto crackers as an appetizer. It also works as a light lunch served by itself.

What is the most common mistake with this salad?

Overmixing is the usual problem, because stirring too hard breaks the turkey into mush. Fold it gently with a spatula, and taste before you add salt since the mayo already brings some.