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6 people

Total time

55 minutes




Dinner, Lunch


  • 1 (24 oz.) turkey breast tenderloin
  • coarse salt and ground black pepper
  • ⅓ cup mayonnaise
  • ½ cup plain Greek yogurt
  • zest and juice of medium lime
  • 2 tsp honey
  • ¾ tbsp curry powder
  • cayenne pepper
  • 1 cup red seedless grapes (halved)
  • 1 medium jalapeno
  • ½ medium seedless cucumber (diced)
  • ¼ cup fresh cilantro (chopped)
  • 1 container/head Boston or bibb lettuce
  • ¼ cup slivered almonds or cashew pieces


  1. Preheat the oven to 375 degrees.

    Place turkey tenderloins on a baking sheet and season with salt and pepper. Roast 35-45 minutes, until internal temperature reaches 165 degrees. Remove, allow to cool, then chop or shred in bite sized pieces.

    In the meantime, whisk together mayo, yogurt, lime, honey, curry powder, cayenne pepper and a pinch of salt and pepper in a medium glass bowl. Taste and adjust seasoning, if necessary.

    Fold in grapes, jalapeno, cucumber and cilantro. Place cooled turkey in bowl and stir to combine. Place lid on container and place in the refrigerator for at least 30 minutes.

    Arrange lettuce cups on a platter and fill with curried turkey salad. Top with almonds or cashews and additional cilantro, if desired.

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