Back to Curried Turkey and Rice Salad

Print Options


Card Sizes


Curried Turkey and Rice Salad Recipe

I adapted this recipe from one of my many cookbooks, and the entire family was pleased with the outcome.
TOTAL TIME: Prep: 35 min. + chilling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Curried Turkey and Rice Salad

Loading Image

Wine Pairings

Light-Bodied White Wine

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