Poached and cubed turkey breast, seedless red grapes, celery, apple and toasted slivered almonds are tossed with a curry-flavored dressing. Serve as a salad on lettuce leaves or as a sandwich filling. A great use for leftover turkey, too!

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 cooked turkey, grapes, celery, apple and peanuts.
3. Mix curry dressing and combine with salad. Refrigerate salad before serving.
4. Serve on lettuce leaves on as a sandwich filling.

Makes 4 servings.

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