School Foodservice – Oriental Turkey Salad



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.

Nutrition Facts

87 Total Calories

2 g Total Fat

15 % Daily Total Fat

24 g Cholesterol

289 mg Sodium

9 g Total Carbohydrates

9 g Protein