Tandoori Turkey Salad Crostini (Get Cooking)

Recipe

Appetizer
Tandoori Turkey Salad Crostini (Get Cooking)

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Recipe Data

16
Servings

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1French 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
    c.rough chopped unsalted cashews

    Directions

    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

    Servings

    160 Calories per serving

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 8%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

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