Turkey-Chutney Salad

Categories: Salads | Poultry

Serves: 6 Servings

Ingredients:

1/2 c HELLMANN'S Real or Light
-Mayonnaise or Low Fat
-Mayonnaise Dressing
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 Dressing
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,
-raisins, sliced green
-onions

Instructions:
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.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf
on Jul 18, 1997

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