Lunching Leftovers: Turkey Curry Salad

A roast chicken has several lives in my kitchen. Idem for a roast turkey. I think most people loathe leftovers because they have it the same way for several meals - I usually don’t look at stuffing, gravy and the rest until a day or two after the big meal. So this recipe can be used for chicken or turkey but since most of us have quite a bit of that post-Natale, and here’s my take on a Turkey Curry Salad. (raisins are optional for those that think they are the devil’s work!)

Ingredients

• 1 cup/140 grams of leftover roast chicken or turkey, cut into cubes

• 3 Tablespoons of mayonaise (or kewpie!)

• 2 Tablespoons of Rice Wine Vinegar

• 2 Tablespoons of curry powder

• 1/4 cup/40 grams of raisins

• 1/4 cup/25 grams of walnuts

• 1/2 Tablespoon of dried tarragon(or parsley)

• pinch of salt

Directions

Mix the mayo, vinegar, curry powder, raisins, walnuts, tarragon together in a bowl. Add the turkey cubes and mix. Taste the mixture and season with salt if needed. If its a bit on the dry side you can add either more mayo or vinegar. Done! I enjoy this on whole wheat toast.