Today is the fourth, and final (hurray!!!) day of the Turkey Challenge. By now I am pretty sick of turkey, as you may have correctly guessed, so I was searching for something truly special and different. I was lucky to have a few stalks of asparagus left, so I figured it won’t hurt if I search for asparagus dishes and see if I could spin them.
While searching the Internet, curried chicken salad with asparagus was taking a pretty prominent place, and I liked this version for its simplicity and used of colorful veggies. So it was decided then! The only thing I was missing was almonds. Shame, too, because they’d definitely add some interesting texture and crunch. But a rule is a rule – no special trips to the grocery store. I found a handful of walnuts in my pantry, and they would have to do.
First and foremost, I have to say that making this salad was a pleasure. Aside from being quick, just putting it all together was a joy – colors pop right at you, and even before you toss all the lively colors into the dressing, you already find yourself drooling over it and want to eat it as soon as possible.
I did add more curry powder, simply because I love it. The rest of the recipe is preserved as is (except for almonds, see above).
Here is What and How, for this batch:
Curried Turkey & Asparagus Salad
- about 1 lb of precooked turkey breast meat, pulled
- 2½ cups 1″ diagonally cut asparagus
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- 1-1/2 tsp curry powder
- 1 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1/2 red bell pepper, chopped
- ¼ cup fresh flat-leaf parsley, chopped
- 2 scallions, finely chopped or snipped
- 2 tbsp coarsely chopped walnuts
Pull the turkey meat “chunky style” (see photo).
Steam the asparagus, covered, until crisp-tender, for about 2 minutes. Toss into a bowl with ice cubes to stop further cooking and cool quickly.
In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper), stirring well.
Add the asparagus, turkey, bell pepper, parsley, green onions and almonds; toss to coat.
Serve in lettuce cups or in a wrap, or both.