Curry Turkey Salad

I just want to be the first to say *unbuttons top of jeans* that the holidays have caught up with me. Yes, yes, I know it’s not even December but let me be your warning! Since I write about a food, I’m a month ahead of you people. On the upside of the this, I’ll be thinking swimwear long before you do. On the downside, well let’s just say the downside is that I need new jeans for Christmas. That’s why I’m lightening things up a bit right now with this Curry Turkey Salad.

Turkey is a naturally lean meat and if you can avoid some the more fattening sides we tend to put with it, it’s actually a great healthy meal. I like the Boneless White and Dark Turkey Breast from Butterball for this recipe. Half of the turkey is great for a meal for 4 and the other half makes this great Curry Turkey Salad for lunches the next day. Serve in pita pockets, or like I prefer, in a lettuce wrap. This also, by the way is great recipe for leftover turkey at Christmas and Thanksgiving.

Curry Turkey Salad

1/4 cup mayonnaise
2 tbsps. plain yogurt
1/2 tsp. cider vinegar
1/2 tsp. curry powder
1/4 tsp. salt
1/2 lb diced turkey
1/3 cup chopped carrots
1 celery stalk, chopped
3 tbs. golden raisins, chopped

Mix mayonnaise, yogurt, cider vinegar, curry powder and salt together. Toss with turkey, carrots, celery and raisins. Serve in pita pockets or lettuce wraps. You can lighten this up by using light mayonnaise and fat-free yogurt.

“This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.”