Curry Turkey Salad with Mini Pitas Rounds

Curry Turkey Salad

Thank you to Sharon Ricks for sharing the recipe for Curry Turkey Salad with mini pita rounds. This hearty salad can be served as a meal or on an appetizer table with mini pita rounds.  This is flavorful salad is chock-full of grapes, cashews, and turkey, and it’s dressed with a creamy honey-lime sauce. The recipe is from Cooking Light Magazine’s My Recipes– having only 309 calories in a cup of salad and 5 pitas.

Curry Turkey Salad
Recipe type: Main
In November 2004, Elizabeth Taliaferro shared this recipe with Cooking Light. It is so good it continues to be shared.
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons plain yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups chopped cooked turkey
  • 1 cup seedless red grapes, halved
  • ½ cup diced celery
  • ¼ cup chopped red onion
  • 2 tablespoons cashew pieces
  • 20 mini pita rounds (about 5 ounces, such as Toufayan Pitettes)
  1. Combine first 7 ingredients in a large bowl.
  2. Add turkey, grapes, celery, onion, and cashews;
  3. Stir gently to combine.
  4. Serve with pitas.


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January 26, 2015
January 26, 2015