Name: Turkey-Chutney Salad
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Salads, Poultry	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
<jewel1@ix.netcom.com> on Jul 18, 1997

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