Turkey-chutney Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Salads | 6 | Servings | |
INGREDIENTS
| 1/2 | c | HELLMANN'S Real or Light |
| Mayonnaise or Low Fat | ||
| Mayonnaise Dressing | ||
| 1/2 | c | Mango chutney |
| 2 | T | Cider vinegar |
| 2 | T | Light brown sugar |
| 1 1/4 | lb | Turkey cutlets |
| 2 | T | 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 | t | 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 <jewel1@ix.netcom.com> on Jul 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 65.2mg
Sodium: 423.3mg
Potassium: 577.3mg
Carbohydrates: 20.8g
Fiber: 3.8g
Sugar: 13.9g
Protein: 19.9g