In a skillet over medium heat, add olive oil and GATC Spicy Masala Turkey Cutlets. Cook covered for 3 minutes on each side until internal temperature reaches 165F.
On a cutting board, let turkey rest for 3 minutes. Use two forks to pull apart cutlet meat until shredded.
In a large bowl, add shredded turkey, Greek yogurt, celery, green onion, cilantro, cashews, carrots and mix together until thoroughly combined.
Season with salt and pepper and chill until ready to serve.
Serve as a turkey salad sandwich, inside of pita bread, on top of a salad, or with crackers.
Gobble up and enjoy!
Recipe by at https://rachelshealthyplate.com/curried-turkey-salad/