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Curry Turkey Salad

  • Yield: 4 to 6 servings


  • 1/2 cup mango chutney
  • 2 teaspoons curry powder
  • 1 to 1 1/2 cups mayonnaise
  • Salt
  • Freshly ground black pepper
  • 1 pound roasted turkey meat, diced
  • 2 cups cooked wild rice
  • 1 cup seedless green grapes, cut in half
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup chopped red onions
  • 2 heads radicchio lettuce, cored and thinly sliced
  • Drizzle olive oil
  • 1 tablespoon chopped chives
  • Toasted Croutons:
  • 1/2 loaf French Bread
  • Olive oil


  • Stir together, mango chutney, curry powder, and enough mayonnaise to your desired taste. Season with salt and pepper.
  • In a mixing bowl, combine the turkey meat, rice, grapes, almonds, and red onions. Add dressing. Mix well.
  • In a small mixing bowl, toss the radicchio with a drizzle of olive oil, salt and pepper.
  • To serve, lay the radicchio in the center of each serving plate. Mound the turkey salad on top of radicchio. Place the croutons around the salad. Garnish with chives.
  • For Toasted Croutons: Slice French bread on the bias into 1/2 to 3/4-inch thick slices. Brush with olive oil. Grill or broil until golden.