Turkey Rice Salad Recipe

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This salad makes a colorful side dish when served with soup and sandwiches, but it's hearty enough to double as a meal in itself, notes reader Lethea Weber of Macomb, Illinois. "The curry and chutney lend a nice zip to the dressing," she adds.
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings


  • 2/3 cup frozen peas
  • 1-1/4 cups cubed cooked turkey
  • 1/4 cup long grain rice, cooked
  • 1/4 cup finely chopped carrot
  • 2 tablespoons chopped onion
  • 1/3 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chutney
  • 1 tablespoon canola oil
  • 1/4 to 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves and tomato wedges

Nutritional Facts

1 each: 436 calories, 18g fat (7g saturated fat), 93mg cholesterol, 496mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 32g protein.


  1. Place 1 in. of water in a saucepan; bring to a boil. Add peas. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
  2. In a large bowl, combine the peas, turkey, rice, carrot and onion. In a small bowl, whisk the sour cream, lemon juice, chutney, oil, curry powder, salt and pepper. Add to turkey mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce; top with tomato wedges. Yield: 2 servings.
Originally published as Turkey Rice Salad in Country Woman March/April 2004, p37

Light-Bodied White Wine

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

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