Curried Turkey Salad Recipe
Ingredients
| 1/2 cup fat-free mayonnaise | ||
| 1/2 cup plain lowfat yogurt | ||
| Buttermilk | 1/4 Cup (16 tbs) | |
| Chutney | 1/4 Cup (16 tbs), chopped | |
| Curry powder | 1 1/2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| 3 cups skinless cooked turkey breast, cut into 1 -inch cubes | ||
| One 13 1/4-ounce can juice-packed pineapple chunks, drained | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
| Frozen green peas | 1/2 Cup (16 tbs), thawed | |
| 1 Granny Smith or other tart green apple, peeled, cored and diced | ||
| Small head leaf lettuce | ||
| Snow peas | 2 Ounce, blanched | |
Directions
1. Combine the mayonnaise, yogurt, buttermilk, chutney, curry powder and ginger in a small bowl; set aside.
2. In a large bowl combine the turkey, pineapple, celery, scallions, peas and apple. Add the dressing and toss to combine. Refrigerate the salad at least 2 hours, or until well chilled.
2. In a large bowl combine the turkey, pineapple, celery, scallions, peas and apple. Add the dressing and toss to combine. Refrigerate the salad at least 2 hours, or until well chilled.
Chef
