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Curried Turkey and Rice Salad

Curried Turkey & Rice Salad

Servings: 6

This is a colorful salad that tastes great warm or chilled.  Feel free to use as many or as few ingredients as you want.  It will also store well in the refrigerator for a quick side later.

1 Cup Water
2 Tablespoons Curry Powder
1 Teaspoon Garlic, Minced
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Sea Salt
1 Small Onion, Chopped
1 Cup Brown Rice, Toasted Millet, or Bulgar Wheat, Cooked
3/4 Pound Turkey or Chicken, Cooked, Cut into 1/4 Strips

1 Granny Smith Apple, Cut into 1/2 inch cubes
1 Cup Celery Chopped
1 Cup Red Bell Peppers< Chopped
1/2 Cup Golden Raisins

3 Tablespoons Balsamic Vinegar
3 Tablespoons Red Wine Vinegar
2/3 Cup Olive Oil
2 Teaspoons Dijon Mustard
1 Clove Garlic, Crushed
Salt & Pepper To Taste

1/4 Cup Shredded Coconut
1/4 Cup Chopped Nuts

In a large saucepan over high heat, combine the water, curry powder, garlic, ginger, salt and onion.  Bring to a boil, remove from heat and stir in rice.  Cover & set aside to cool.  In a large bowl, combine the turkey, apple, celery, bell pepper, green onion and raisins.  Stir together then stir in cooked rice mixture.

To make vinaigrette: in a small bowl, whisk together the balsamic vinegar, red wine vinegar, oil, mustard, honey, garlic, salt and pepper. Toss salad with vinaigrette. Serve immediately or cover to refrigerate for 30 to 40 minutes or until well chilled.

*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.


Greater Carolina Clinic

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