Be the first to Make this tasty salad with leftover turkey, raisins, grapes, almonds, and mango chutney. Satisfying enough for lunch or dinner. Chicken may easily be substituted for turkey.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- The Mayonnaise:
- 1/3 cup plus 1 Tablespoon mayonnaise
- 3 Tablespoons chopped mango chutney
- 2 Tablespoons fresh lemon juice
- 1 teaspoon snipped fresh chives
- .
- The Salad:
- 3 cups bite-sized or thinly sliced cooked turkey or chicken
- 3 Tablespoons raisins or currants
- 1 cup red or green seedless grapes, cut in half
- 1 Tablespoon butter
- 1/3 cup slivered almonds
- Assorted greens (watercress, red leaf lettuce, etc.)
- 1 ripe avocado, peeled and thinly sliced (optional)
Preparation:
Prepare the mayonnaise: In a small bowl, mix the mayonnaise, chutney, lemon juice, and chives.
Prepare the salad: In a large bowl, mix the turkey, raisins or currants, and grapes. Gently fold in the mayonnaise.
In a small skillet over moderate heat, melt the butter. Saute the almonds until lightly golden, about 4 minutes, stirring often so they do not burn, and drain on paper towels. Toss the almonds into the turkey salad. Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it.
Yield: 4 servings
Recipe Source: Leftovers by Kathy Gunst (Harper Collins)
Reprinted with permission.
Prepare the salad: In a large bowl, mix the turkey, raisins or currants, and grapes. Gently fold in the mayonnaise.
In a small skillet over moderate heat, melt the butter. Saute the almonds until lightly golden, about 4 minutes, stirring often so they do not burn, and drain on paper towels. Toss the almonds into the turkey salad. Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it.
Yield: 4 servings
Recipe Source: Leftovers by Kathy Gunst (Harper Collins)
Reprinted with permission.
