© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 lbs COOKED TURKEY BREAST, boneless & skinless
1-1/2 lbs seedless red grapes, halved
4-1/2 c pineapple chunks, drained
4-1/2 c water chestnuts, drained and sliced
4-1/2 c celery, 1/4-inch diagonally sliced
3 c reduced-calorie salad dressing
1/2 c fresh lemon juice
1/4 c reduced-sodium soy sauce
1 tsp Worcestershire Sauce
2 tbsp curry powder
24 lettuce leaves, washed and dried
3/4 c almonds, diced
Cut turkey breast into julienned strips (4-1/2 by 1/2-inch strips). Place in large mixing bowl.
Combine grapes, pineapple, water chestnuts, and celery with turkey.
In separate bowl, thoroughly combine salad dressing, lemon juice, soy sauce, Worcestershire Sauce, and curry powder.
Gently stir into turkey mixture. Cover and refrigerate.
Serve 3 ounces turkey mixture atop a chilled lettuce leaf. Garnish with a sprinkle of the diced almonds.
87 Total Calories
2 g Total Fat
15 % Daily Total Fat
24 g Cholesterol
289 mg Sodium
9 g Total Carbohydrates
9 g Protein