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Thanksgiving leftovers: Curried turkey salad

Spice up your Turkey Day leftovers with a curried salad for lunch.

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    A quick turkey curried salad is just the thing for leftovers after Thanksgiving.
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This is an old favorite of mine and is perfect for reimagining the Turkey Day leftovers, especially when it comes to packing a brown bag lunch or steering away from the stuffing and the mashed potatoes to make a meat salad atop fresh leafy greens.

It can be made as easily with turkey as it can chicken, so the versatility is right there, and quick to put together, too.

Curried turkey salad
Serves 4

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8 ounces chopped cooked chunk turkey breast or chicken breast
1 cup halved seedless grapes
1 cup finely diced celery
3 tablespoons minced white onion
3 tablespoons toasted shelled pumpkin seeds (pepitas)

Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon honey
2 teaspoons apple cider vinegar
1/3 teaspoon Dijon mustard
1 teaspoon mild curry powder
Salt and pepper, to taste

Whisk together dressing and fold into salad ingredients. Serve on a bed of leafy greens or sandwiched between your favorite bread.

Related post on A Palatable Pastime: Turkey and cheese roll-ups

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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