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

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