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Curried Turkey Salad with Cashews and Mango Chutney

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6 » epicurious.com

This recipe can be made 1 day ahead, just wait to add cashews at the last minute

Ingredients:
    2 2-pound turkey breast halves with skin and bones
    Brennans Extra Virgin Olive Oil
    1 1/2 cups mayonnaise
    1/3 cup dry white wine, like Cypress Peak Chardonnay
    1/4 cup Glorias Mango Chutney
    2 tablespoons curry powder
    1 tablespoon fresh lemon juice
    1/2 teaspoon ground ginger
    3 green onions, chopped
    2 celery stalks, chopped
    1/2 cup raisins
    2/3 cup roasted salted cashews


Preparation:

Preheat oven to 375°F.
Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.

Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.

Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. Mix cashews into salad.