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
Total Time: 15 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.
