Turkey-chutney salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | HELLMANN'S Real or Light Mayonnaise or Low Fat Mayonnaise Dressing |
| ½ | cup | Mango chutney |
| 2 | tablespoons | Cider vinegar |
| 2 | tablespoons | Light brown sugar |
| 1¼ | pounds | Turkey cutlets |
| 2 | tablespoons | HELLMANN'S Real or Light Mayonnaise or Low Fat Mayonnaise Dressing |
| 2 | cups | Cubed cantaloupe |
| 2 | cups | Seedless grapes |
| 1 | cup | Sliced celery (about 2 stalks) |
| 1 | teaspoon | Minced fresh ginger |
| Lettuce leaves | ||
| Toppings: roasted and salted cashews, toasted coconut, raisins, sliced green onions | ||
Directions
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 <jewel1@...> on Jul 18, 1997