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Cubed turkey grapes, celery, apple, and onions with a curry flavored dressing

Curried Turkey Salad

Turkey Salad:
1 pound Honeysuckle White Turkey Breast
1 bay leaf
4 black peppercorns
4 cups water
1/2 cup red seedless grapes
1/2 cup diced celery
1/2 cup apple, diced
1/2 cup slivered almonds, toasted
Curry Dressing:
1/2 cup low fat mayonnaise
1/2 cup nonfat plain yogurt
1 tablespoon curry powder
1/8 teaspoon ground turmeric
2 tablespoon mango chutney, chopped

1. Poach the skinless boneless turkey breast by placing it in a pot with water, bay leaf and peppercorn. Bring to boil and simmer until cooked through, about 15 minutes. Remove from the water and cut into 1 inch cubes.
2. Combine chicken, grapes, celery, apple and peanuts. Mix curry dressing and combine with salad. Refrigerate salad before serving. Serve on lettuce leaves.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 448
Calories from fat: 216
Total fat: 24 gm
Saturated fat: 4 gm
Cholesterol: 93 mg
Sodium: 346 mg
Carbohydrate: 21 gm
Protein: 38 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.