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home > recipes > salads and dressings > turkey chutney salad
from US 3 cups cubed cooked turkey breast 1/3 cup mayonnaise 1 cup chopped celery 1/4 cup prepared mango chutney 1 cup golden raisins 1/2 teaspoon ground ginger 4 ounces Monterey Jack cheese, cut into 1/2-inch cubes 1/4 teaspoon pepper 3 tablespoons chopped green onions Lettuce Leaves In a large bowl, combine the turkey, celery, raisins, cheese and onions. In a small bowl, combine the mayonnaise, chutney, ginger and pepper until blended. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on a lettuce-lined plate if desired.

Turkey Chutney Salad


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(posted November 27, 2009)

from US

3 cups cubed
cooked turkey breast
1/3 cup
mayonnaise
1 cup chopped
celery
1/4 cup prepared
mango chutney
1 cup golden raisins
1/2 teaspoon ground ginger
4 ounces
Monterey
Jack cheese, cut into 1/2-inch cubes
1/4 teaspoon pepper
3 tablespoons chopped
green onions
Lettuce Leaves

In a large bowl,
combine the
turkey, celery, raisins, cheese and onions. In a small bowl, combine the mayonnaise, chutney, ginger and pepper until blended. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on a lettuce-lined plate if desired.



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