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

Nutritional Facts

1 cup: 434 calories, 21g fat (4g saturated fat), 33mg cholesterol, 510mg sodium, 48g carbohydrate (12g sugars, 3g fiber), 14g protein.


  1. 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.
  2. Transfer to a large bowl; cover and chill. Just before serving, add remaining ingredients and mix well. Yield: 8-10 servings.
Originally published as Curried Turkey and Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p57

Light-Bodied White Wine

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

Reviews for Curried Turkey and Rice 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
Loading Image