Curried Turkey Salad adds cranberry and chutney

Serve on a bed of lettuce or use as sandwich filling

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Detroit - This turkey salad is great served on a bed of lettuce or as a sandwich filling says Meijer Healthy Living Advisor Tina Miller.

Curried Turkey Salad
Serves 4 to 6

1/4 cup mayonnaise
2 tablespoons chutney (or thick cranberry relish)
3 to 4 teaspoons curry powder, to taste
Whipping cream, as needed (leftover whip topping, such as cool whip)
1/4 cup celery, chopped
1/3 cup chopped dried cranberries
1 tablespoon chopped green onion
2 tablespoons chopped pecans, optional
1 1/2 cups diced turkey

1. Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten (about 1 Tablespoon at a time).
2. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
3. Stir in the curried mayonnaise, adding a little more cream if needed to moisten more.
4. Serve on top of mixed baby greens as a salad or on whole grain bread with a lettuce leaf as a sandwich.

Nutrition Information (per serving)-Turkey salad without lettuce or bread: Calories 154, Fat 8g, Cholesterol 35mg, Sodium 127mg, Carbohydrate 7g, Fiber 1g, Protein 13.5g.