Curried Cranberry Turkey Salad
serves 2-4
This is a refreshing, Indian twist on leftover turkey salad -- a nice change of pace after a traditional Thanksgiving dinner. Substitute thicker Greek yogurt for lowfat, and you won't need to drain it.
1 cup lowfat yogurt, drained
3 cups shredded turkey
1 cup diced English cucumber
1/2 bunch cilantro, chopped
1/2 cup dried cranberries
Zest and juice of 1/2 lime
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon rice wine vinegar
1 tablespoon mayonnaise
prep: 30 minutes
total: 45 minutes
cheesecloth
colander
small bowl
2 medium bowls
whisk
large spoon
1. Put the yogurt in a cheesecloth-lined colander set in a bowl and set it aside to drain for at least 30 minutes.
2. Prep the turkey, cucumber and cilantro and combine them with the dried cranberries in a medium bowl.
3. In another medium bowl, whisk together the drained yogurt and remaining ingredients until combined. Add the dressing to the turkey, cucumber, cilantro and dried cranberry mixture and stir well to coat.
4. Add more salt and pepper to taste.
