Sunday, April 27, 2008

Turkey Salad with Chutney and Cashews

From the Joy of Cooking All About Salad cookbook

½ cup mayonnaise
½ cup sour cream
3 Tbsp mango or peach chutney (I have found peach or apricot jam works just fine too- they jus don’t have the same spicy notes)
2 tsp curry powder
Salt and pepper to taste
3 cups diced turkey (or chicken) (you can use leftover Turkey Chutney)
3 scallions, miced
2 celery stalks, sliced
1 cup coarsely chopped cashews
Optional ½ cup dried currants, raisins or craisins
Lettuce, washed and cut

Bake or pan fry the meat, cool and then dice. Mix the first five ingredients and then combine with the last five ingredients. Serve on a bed of lettuce.

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