Curry mango turkey salad is full of surprises. First the unexpected crunch from roasted cashews and celery. Then the amplified mango taste from fresh mangoes and mango chutney. The subtle spice and mild curry dressing bring it all together.
500grams(2 cups) cooked turkey| diced or shredded - alternatively use poached or rotisserie chicken, or cooked peeled prawns (shrimp)
4green onions/scallions| finely sliced
150grams(1 cup) cashews| roasted
2mangoes| diced, skin and seed discarded
250grams(1 cup) mayonnaise| whole egg, I use Kewpie
100grams(5 tablespoons) mango chutney
Place dressing ingredients in a small bowl and whisk until combined. Set aside until it is time to dress the salad. The dressing can be made a day ahead and stored covered in the fridge.
Place turkey, celery, cashews, and green onions (scallions) in a large bowl.
Add dressing to the salad ingredients and mix thoroughly.At this stage, the salad can be placed in the fridge for a couple of hours. Go to the next step when you are ready to serve the salad.
Add mango and gently mix it through the salad until evenly distributed.Serve the curry mango turkey salad immediately.
MAKE AHEADThe salad dressing can be made a day ahead and stored covered in the fridge.Salad can be made up to the stage before adding the mango. This will keep in the fridge for a few hours. Add the mango just before serving.GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY