Low-Fat Curried Turkey Salad

My Creative Thanksgiving Left-overs with a Twist for Talk Philly CBS3.
I had the chance to do a "cooking demonstration" on Talk Philly - the local CBS 3 talk and news program in Philadelphia.  It was a promo piece for ExtraordinaryEd, the Personal Enrichment Learning Center in Collingswood, where I am an instructor, teaching cooking lessons.   The Spot taped on Wednesday, November 21, 2012 and aired on Friday, November 23rd, at Noon.  It was a lot of fun to do, but it took me DAYS and DAYS of shopping, recipe writing and tweaking and hours of prep and cooking, all for a 3 minute demonstration.  The demonstration wasn't even a demonstration, I barely talked about ingredients in the 2 of the 4 items I had on display.  Those recipes were featured on the CBS3 Talk Philly website, along with a video link of the segment.

What wasn't featured were my other two recipes, one for a whole grain vegetable salad with a home-made apple cider and Dijon Vinaigrette.  The other recipe was a riff on my low-fat chicken or turkey salad, made with Non-Fat Greek Yogurt, a bit of Mayo, and curry powder.  

Herewith is that recipe.  I had a request already for it on my Facebook Page www.facebook.com/TheBicycleChef, so I realized I needed to post this asap.  I typically do not use mayonnaise, since I "TRY" to keep most of my meals and recipes very low-fat.  I gave up mayo 6 years ago and find that non-fat Greek Yogurts, hummus or Dijon Mustard work as well or better for me in dishes that call for mayonnaise.  I used the non-fat yogurt in this dressing, mostly because I thought people would get used to the taste of less mayo and the Greek Yogurt if there was a bit of mayo in the recipe. Omit it if you want.  Lastly, I don't like non-fat mayonnaise, it's too full of artificial ingredients.  I'd rather deal with some fat than a mouthful of fake foodstuffs.

Food Styling for CBS3 Talk Philly
Curried Turkey Salad Ingredients:

  • 2 -3 Cups Cooked/Left-over Turkey - chopped into medium dice or shredded
  • 1 Large Celery Stalk - washed, cut into small dice
  • 1 Large Carrot - washed, peeled and cut into small dice or shredded
  • 1/4 Cup Fresh Parsley - rough chopped
  • 1 5 to 6 ounce container of Plain, Non-Fat Greek Style Yogurt - such as Fage, Chobani or Wegman's
  • 1 Tablespoon Low-Fat Mayonnaise
  • 2 Tablespoons Curry Powder
  • Pinch of Salt and Freshly Ground Black Pepper - to taste
  • 2 Tablespoons Whole Berry Cranberry Sauce or 1/4 Cup Dried Cranberries


  1. Dice the turkey, shred or chop the carrots and dice the celery.  Chop the parsley. Place all of the ingredients into a mixing bowl and set aside.
  2. Make the dressing: in a small mixing bowl, whisk or blend together the Greek Yogurt, mayonnaise and the curry powder.  Whisk well to incorporate.  Taste and adjust the seasonings, flavoring with a pinch of salt and freshly ground black pepper.
  3. Pour the dressing over the turkey and vegetables and fold together to incorporate.  Fold in the cranberry sauce or dried cranberries last.  Serve well chilled.  Makes 4 servings.  Keep covered and refrigerated.  Will hold for up to 3 days.


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