High-protein turkey curry salad

High-protein turkey curry salad with turkey breast, natural yoghurt and apple. A lunch packed with protein that's easy to make ahead and take with you.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 50 g
• Fat: 12 g
• Carbs: 15 g

Ingredients

• 400g turkey breast
• 1 apple
• 150g natural yoghurt
• 1 tbsp curry powder
• 1 tbsp mayonnaise (made with olive oil, no seed oils)

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Cook the turkey breast whole in lightly salted water for just under 15 minutes, until cooked through.
2. Let the meat cool on a board and pull it into fine shreds with two forks.
3. Wash the apple, remove the core and cut it into small cubes with the skin on.
4. In a large bowl, stir the natural yoghurt with the mayonnaise and curry powder to make a dressing.
5. Fold in the meat and diced apple, mix everything well and serve the salad cold.

Good to know

Boiled poultry can be really dry. But if you pull it into shreds and bathe it in a creamy yoghurt dressing, it soaks up all the flavour.

Swaps

Mayonnaise → low-fat quark (works well, though the dressing will be noticeably thicker).

Cooking tips

Don't let the meat boil hard – let it poach gently in the hot liquid so the protein doesn't toughen completely.

Storage

This is a great meal-prep dish. The salad tastes even more intense from the fridge on the second day, because the curry powder has fully infused.

Allergens

Contains egg (in the mayo) and milk. Completely gluten-free and nut-free.

Frequently asked questions

How long does turkey curry salad keep in the fridge?

The salad tastes even more intense from the fridge on the second day, because the curry powder has fully infused.