Curried Turkey Salad with Cashews and Mango Chutney

by Brennans Market Admin

Serving Size: Serves 6


2, 2 pound turkey breast halves with skin and bones

Extra Virgin Olive Oil

1 1/2 cups mayonnaise

1/3 cup dry white wine1/4 cup  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

Adapted From:

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

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.