Curried Turkey, Fruit and Nut Salad

Prep 20 m
Cook 3 m
Bake 20 m
Chill several hours
Bake 400 degrees F/350 degrees F



  1. 1 of 6 Heat oven to 350 degrees F.
  2. 2 of 6 Whisk chutney, curry and ginger in saucepan. Boil, stirring, 3 minutes. Cool slightly. Add yogurt. Scrape into bowl. Add turkey. Chill several hours.
  3. 3 of 6 Wrap 4 tortillas in aluminum foil. Heat in 350 degrees F oven for 10 minutes.
  4. 4 of 6 Coat outside of 4 deep 10-ounce custard cups with cooking spray. Invert cups onto baking sheets. Remove tortillas from oven. Increase oven temperature to 400 degrees F. Place 1 tortilla (keep remaining wrapped in foil) on cup, pressing to shape; repeat with others.
  5. 5 of 6 Bake tortillas on cups in 400 degrees F oven 10 minutes. Cool shells on wire rack.
  6. 6 of 6 Add papaya, kiwi and almonds to turkey mixture. Line tortilla cups with spinach. Fill with turkey mixture.
Nutrition Information for Curried Turkey, Fruit and Nut Salad
Servings Per Recipe:
Per Serving: 31 g pro., 53 g carb., 418 kcal cal., 249 mg sodium, 9 g Fat, total, 68 mg chol.
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Printed from 06/24/2019