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Curried Turkey and Rice Salad

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    8-10 servings


  • 4-1/2 cups chicken broth
  • 2 cups uncooked long grain rice
  • 1 to 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cups cubed cooked turkey
  • 1 cup golden raisins
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup slivered almonds, toasted
  • Salt and pepper to taste


  • In a saucepan, bring broth to a boil; add rice, curry, ginger and turmeric. Reduce heat; cover and simmer for 25 minutes or until all of the broth is absorbed. Remove from the heat. Add oil and lemon juice; mix well.
  • Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well.
Nutrition Facts
1 cup: 434 calories, 21g fat (4g saturated fat), 33mg cholesterol, 510mg sodium, 48g carbohydrate (12g sugars, 3g fiber), 14g protein.

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  • Mnbakerandmom
    Jan 18, 2019

    This recipe is an adaptation so I don’t feel badly saying I also adapted it. I had most of the ingredients and decided to forge ahead. I didn’t have any regular rice so I used a combo of wild rice and quinoa with the stock and spices listed. I used Garam masala for my curry and used maybe half of the mayo/sour cream dressing. I used Greek yogurt instead of sour cream. Holy yumminess! The raisins (I used regular ones) are such a nice compliment to the curry. It’s so tasty- surprised it hasn’t been review yet. A little time consuming with having to cook “rice” and then cook before adding rest but not complicated. Highly recommend!