Curried Turkey Salad Sandwiches

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 5.4 g
  • Cholesterol: 22.4 mg
  • Sodium: 521.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Curried Turkey Salad Sandwiches calories by ingredient
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Easy Turkey Salad for sandwich or use as dip for crackers at a party. Easy Turkey Salad for sandwich or use as dip for crackers at a party.
Number of Servings: 8


    2 cups diced cooked turkey breast (about 10 ounces)
    1 cup chopped tart apple (about 1 medium)
    1/2 cup thinly sliced celery
    1/4 cup raisins (regular or golden)
    1/3 cup low fat sour cream
    3/4 tsp curry powder or curry paste (or more to taste)
    1/8 - 1/4 tsp ground white or black pepper
    8 Romaine lettuce leaves
    4 Whole wheat pita pockets (cut in 1/2) or 16 slices of low fat wheat bread or low fat cocktail crackers if making for a dip
    1 1/2 cups alfalfa sprouts (Not used for dip mixture)


Makes 8 sandwiches or pitas

First decide if you are using the turkey salad for sanwiches/pitas or as dip. Dice the turkey and apple accordingly..smaller pieces for dip and slightly larger for sandwiches or pitas

Combine the turkey, apple, celery and raisins in a medium bowl and toss to mix well.

Combine the sour cream, mayonnaise, curry powder or paste and pepper in a small bowl and stir to mix well.

Now combine both mixtures together and mix well. Cover and chill for at least 2 hours.

For pitas...cut pita pockets in half, place 1 lettuce leaf in each pita pocket half. Fill with 1/3 cup of turkey mixture and add sprouts. Serve immediately.

For 1 lettuce leaf on each of 8 slices of the bread, place 1/3 cup of turkey mixture and some sprouts on each lettuce leaf and cover with remaining slices of bread. Serve immediately.

For dip...stir well and transfer into dip dish and place in center of snack tray. Place desired types of crackers around dip dish on serving tray. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user AILAYNA.

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