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Turkey Rice Salad

 Turkey Rice Salad
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.
2 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 436 calories,

2 of 2

Turkey Rice Salad (continued)

Nutritional Facts: 18 g fat (7 g saturated fat), 93 mg cholesterol, 496 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.