TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 5 cups cubed cooked turkey breast
  • 1 celery rib, thinly sliced
  • 1/3 cup raisins
  • 1 green onion, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 lettuce leaves
  • 1 cup seedless red grapes, halved
  • 1/3 cup slivered almonds, toasted

Nutritional Facts

1 cup: 335 calories, 12g fat (2g saturated fat), 107mg cholesterol, 398mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 fruit.


  1. Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
  2. Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds. Yield: 6 servings.
Originally published as Curried Pineapple Turkey Salad in Light & Tasty June/July 2007, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Curried Pineapple Turkey Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
JMU User ID: 1687266 157145
Reviewed Feb. 2, 2009

"Excellent! Would certainly make this one again!"

Loading Image