Tandoori Turkey Salad Crostini (Get Cooking)


Tandoori Turkey Salad Crostini (Get Cooking)

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    Servings and Ingredients

    Serves 16
    1 French baguette, sliced 1/4-inch thick on the bias
    Hy-Vee Select olive oil, as needed
    Sea salt and freshly cracked black pepper, to taste
    ¼ c. Hy-Vee mayonnaise
    ¼ c. Hy-Vee plain Greek yogurt
    ½ tsp. sriracha hot sauce
    2 tsp. Hy-Vee stone ground mustard
    1 tsp. Weber Tandoori spice seasoning
    1 tbsp. finely chopped fresh cilantro
    1 stalk(s) celery, minced
    2 tbsp. finely minced red pepper
    2 tbsp. finely minced red onion
    2 c. diced leftover cooked turkey
    ⅓ c. rough chopped unsalted cashews


    1. Preheat oven to 375 degrees.
    2. For crostini, place sliced baguette on a baking sheet and drizzle with olive oil; season with salt and pepper. Bake for 6 to 10 minutes, or until bread is browned and crispy. Cool completely.
    3. In a medium bowl, combine mayonnaise, Greek yogurt, sriracha, mustard, tandoori seasoning and cilantro. Add celery, red pepper, red onion, turkey and cashews; stir to combine and season to taste with salt and pepper.
    4. Place turkey salad on crostini before serving.

    Nutrition facts


    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 25mg
    • Sodium: 230mg
    • Total Carbohydrates: 15g
    • Protein: 11g

    Daily Values

    Vitamin A 2%
    Vitamin C 8%
    Iron 8%
    Calcium 2%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, November 27, 2015