We truly love Whole Foods’ prepared foods. They are delicious… and also cost like $20/pound, so we don’t buy them often. 🙂 We recently decided to try and make our own version of the Curried Turkey Salad, which, if you haven’t had it, I highly highly recommend. It’s delicious, fairly healthy, and goes great on a bed of lettuce for a quick meal.
I often times look at their list of ingredients and try and repeat what they have and guess on quantities, but I actually found a recipe that was fairly close on this one and just made a few modifications.
I started with this site and added a few other items that Whole Foods had listed, and swapped Chicken for Turkey. So, my recipe ended up being the following (which you can halve, third, whatever you want and it turns out just fine):
1) 3 pounds cooked chicken, shredded or diced (I just poached some chicken, which I had never done before, but it’s super easy. Don’t worry about flavoring it while poaching since the flavors of the curry will overpower whatever you do anyway). Incidentally, this is the thing that takes the longest, so start cooking it first.
2) 1/4 cup diced red onion
3) 3 ribs celery, diced
4) About 1/4 cup of diced green onions
5) 1/2 to 1 cup currants (I personally don’t consider this optional since it’s one of the things that makes it taste so good!)
6) 1/2 to 1 cup chopped almonds (I used sliced almonds one time and almonds cut length-wise another time. Both great).
7) 1-1/2 cups mayonnaise
8) 2-1/2 to 3 tablespoons curry powder, or to taste (I used mild yellow curry powder from Savory Spice Shop. Yum yum).
9) Dash turmeric
10) Salt and freshly ground pepper, to taste
11) Roughly 1-2 tablespoons of lemon juice
12) Roughly 1 tablespoon of honey
Directions:
In a large mixing bowl, combine cooked chicken, red onion, green onion, celery, and currants and almonds.
In a smaller bowl, whisk together mayonnaise, lemon juice, honey, curry powder, turmeric and salt and pepper, combining until smooth.
Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.
Spoon curried chicken onto greens or atop toasted rolls. Feeds 6 to 8.
Denver Foodies 