Here’s a quick and easy recipe that makes a great alternative to the tuna sandwich lunch. Make a batch on the weekend, refrigerate in lunch-sized portions, and you’re set for the week.
*Please note that for a simple, no-fail recipe like this, I don’t measure anything. Just eyeball it and season to taste.
- Turkey [or chicken] breast cutlets or tenderloins (about .75 to 1 lb)
- Chili powder
- Olive oil
- Curry powder
- Seedless red grapes
- Chopped apple (any kind)
- Chopped walnuts
First, season your turkey breast as you prefer. I coated mine with cumin, chili powder, salt, and pepper, just to give the meat an extra layer of flavor. Heat up some olive oil in a frying pan and cook your turkey until browned and cooked through. Set aside to let cool.
Once cool, cut and shred the turkey into bite-size pieces. Add a heap of mayo (enough to coat the turkey without it swimming in dressing) and add the curry powder to taste. I start with maybe 2 tablespoons and go from there depending on how much turkey I have. Mix and mash it up like you do with tuna salad. I then add a handful of red grapes (cut in half if large), chopped apple, and chopped walnuts. Chopped celery might also taste good, but I rarely have it on hand. Mix it up and add more mayo or curry powder as needed.
Voila! Curried turkey salad that goes great on its own or wrapped in a pita. So, give it a try, and comment if you come up with any interesting twists!