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Chutney Turkey Salad
SUBMITTED BY:
Taste of Home Test Kitchen
"Any mild white cheese can be substituted for the Monterey Jack."
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
3 cups cubed cooked turkey breast
1 cup chopped celery
1 cup golden raisins
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
3 tablespoons chopped green onions
1/3 cup mayonnaise
1/4 cup mango chutney
1/2 teaspoon ground ginger
1/4 teaspoon pepper
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DIRECTIONS
In a large bowl, combine the turkey, celery, raisins, cheese and onions. In a small bowl, combine the mayonnaise, chutney, ginger and pepper until blended. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on a lettuce-lined plate if desired.
FOOTNOTE
Nutritional Analysis: 1 cup equals 567 calories, 25 g fat (7 g saturated fat), 127 mg cholesterol, 520 mg sodium, 46 g carbohydrate, 11 g fiber, 39 g protein.
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REVIEWS
Reviewed on Jul. 5, 2008 by
jesse
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jesse
Jul. 5, 2008
I made this using leftover barbecued turkey breast, skipped the cheese and added chopped toasted pecans. I served it on a split croissant - open faced style, with a piece of pineapple on the side. Deelicious ! Next time I might add some dried cranberries for colour and added taste.
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I made this using leftover barbecued turkey breast, skipped the cheese and added chopped...
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Reviewed on Nov. 24, 2007 by
MsMellie
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MsMellie
Nov. 24, 2007
Delicious! I added some dill weed and a bit of salt, and it was perfect for pita sandwiches. Thanks for the recipe!
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Delicious! I added some dill weed and a bit of salt, and it was perfect for pita sandwiches....
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Reviewed on Jun. 18, 2007 by CRizzle
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CRizzle
Jun. 18, 2007
Easy and Delicious.
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Easy and Delicious.
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