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Turkey salad with papaya, kiwifruit, and almonds is served in spinach-lined tortilla bowls. This is a great use for leftover turkey or you may substitute cooked chicken. The salad needs to chill for 2 hours, so plan ahead.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 2-1/2 cups shredded cooked turkey
  • 1 cup Creamy Curried Dressing
  • 4 flour tortillas (6-inch)
  • 1 large papaya, peeled, seeded and sliced
  • 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
  • 1/4 cup blanched slivered almonds, toasted
  • Fresh spinach leaves, stemmed, washed and dried


Prepare Creamy Curried Dressing.

Mix together turkey and salad dressing in a large bowl. Refrigerate 2 hours.

Heat oven to 350 degrees F. Wrap tortillas in aluminum foil. Heat in oven 10 minutes. Meanwhile, coat outside of four 10-ounce custard cups with nonstick cooking spray. Invert onto a baking sheet.

Remove tortillas from oven. Increase oven temperature to 400 degrees F. Place one tortilla at a time (keep others wrapped) on a prepared custard cup, pressing gently to shape. Bake tortillas in heated 400-degree F. oven 10 minutes. Carefully remove baked shells to a wire rack to cool completely.

Add papaya, kiwifruit, and almonds to turkey mixture. Line cooled tortilla cups with spinach leaves. Fill each shell with turkey mixture and serve.

Yield: 4 servings

Creamy Curried Dressing Recipe

Recipe Source: Family Circle All-time Favorite Recipes by editors of Family Circle (Doubleday)
Reprinted with permission. Reprinted with permission.

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