I was on a mission to use the leftover turkey in some ingenious ways this year. Something fun and different but light, especially after the amount of calories I've consumed over the last 2 days! Yikes!
So this morning I whipped this up and oh... my... word... SO GOOD!
My mom is still in town so I was lucky enough to have a taste tester as the husband would touch this with a 10 foot pole. She loved it as well and we split the plate you see in the picture. I only had huge pitas so a half was 1 serving. As you can see, I served it with a bunch of fresh veggies on the side. Mom's comment...."I wish we had some crisp fresh lettuce to serve with it on the pita.". Agreed. :~) Although I liked it straight up too.
Ingredients
- 1 small apple
- 1 medium bosc pear
- 1 tablespoon lime juice (lemon would work)
- ½ tablespoon honey (10g)
- ½ cup non fat yogurt
- 1 tablespoon light mayo
- 1 teaspoon curry
- 1-2 slices of onion diced (about 50g)
- Kosher Salt & Pepper to taste
- 8 oz leftover cooked turkey meat (or chicken would work)
Instructions
Cut the apple and pear into small cubes. Toss with the lime juice. Add the remaining ingredients, mix well and let sit a few minutes.
Stuff in a pita, add to a wrap or slap on some whole wheat bread. As for the nutritional info, I didn't do a good job measuring the final recipe, I'm thinking you could get 4 - ½ cup servings, but a serving all depends on your pita size. As I said we split what is pictured and I have anough leftover to make one more. Nutritional info does not include the pita.
Curried Turkey Salad with Apple and Pear
Ingredients
- 1 small apple
- 1 medium bosc pear
- 1 tablespoon lime juice lemon would work
- ½ tablespoon honey 10g
- ½ cup non fat yogurt
- 1 tablespoon light mayo
- 1 teaspoon curry
- 1-2 slices of onion diced about 50g
- Kosher Salt & Pepper to taste
- 8 oz leftover cooked turkey meat or chicken would work
Instructions
- Cut the apple and pear into small cubes. Toss with the lime juice. Add the remaining ingredients, mix well and let sit a few minutes.1 small apple, 1 medium bosc pear, 1 tablespoon lime juice, ½ tablespoon honey, ½ cup non fat yogurt, 1 tablespoon light mayo, 1 teaspoon curry, 1-2 slices of onion diced, Kosher Salt & Pepper to taste, 8 oz leftover cooked turkey meat
- Stuff in a pita, add to a wrap or slap on some whole wheat bread. As for the nutritional info, I didn't do a good job measuring the final recipe, I'm thinking you could get 4 - ½ cup servings, but a serving all depends on your pita size. As I said we split what is pictured and I have anough leftover to make one more. Nutritional info does not include the pita.
Lisa says
Made this the other night for the hubby to take to work. It was delicious and travels well. Thanks so much! I'm so glad I found your site. I've made your stromboli too and it's a new FAV! Can't wait to try your other recipes. Here's a link to my blog if you want to see your recipe.
http://lisasnumnum.blogspot.com/2010/07/curried-chicken-salad-with-jicama-and.html
gerd diet says
I just tried your recipe today and wanted to say thank you, because it was really tasty! 🙂
Laura N says
This is fabulous! What wonderful flavors. My pear's not ripe yet, so I just used a big apple, but I've got lots of leftovers and love this recipe so I'll be making it soon with the pear. I could eat it straight out of the bowl, it is so delicious.
ttfn300 says
yum. nuff said 🙂 if only i had leftover turkey!!
Laura N says
This looks awesome. I've been hoping for a leftover turkey recipe from you. I love curry, so I'm sure I'll enjoy this very much. I'll let you know!
Cindy says
Hi Roni,
I made a modified version (used celery and shredded carrots instead of pear) of your curried turkey salad for lunch today and it was excellent! I especially loved the yogurt-curry-honey combo--I tried it before mixing it in the salad and it was SO yummy--I could have eaten it solo. (Weird, I know.) I didn't have any wraps, so I served it on beds of lettuce. My 19-year-old son and husband loved it, too. Thanks for the great post-Thanksgiving recipe!
PS: Try a sprinkle of nutmeg on top, along with the salt and pepper. Mmmmm.