Title: Turkey-Chutney Salad
Categories: Salad Poultry
Yield: 6 Servings

1/2	c	HELLMANN'S Real or Light Mayonnaise or Low Fat Mayonnaise Dr
1/2	c	Mango chutney
2	tb	Cider vinegar
2	tb	Light brown sugar
1 1/4	lb	Turkey cutlets
2	tb	HELLMANN'S Real or Light Mayonnaise or Low Fat Mayonnaise Dr
2	c	Cubed cantaloupe
2	c	Seedless grapes
1	c	Sliced celery (about 2 stalks)
1	ts	Minced fresh ginger
		Lettuce leaves
		Toppings: roasted and salted cashews, toasted coconut, raisi

Combine first 4 ingredients in container of an electric blender; process until smooth. Set mayonaise mixture aside. Brush both sides of turkey with remaining 2 tablespoons mayonnaise. Heat a large nonstick skillet over medium-high heat. Add turkey; cook 5 to 6 minutes on each side or until browned and done. Cut into thin strips. Combine turkey, cantaloupe, grapes, celery, and ginger with mayonnaise mixture in a large bowl; toss and serve over lettuce leaves with toppings if desired. By Gerald Edgerton on May 18, 1996

previous

next