Ingredients Jump to Instructions ↓

  1. The Mayonnaise:

  2. 1/3 cup plus 1 Tablespoon mayonnaise

  3. 3 Tablespoons chopped mango chutney

  4. 2 Tablespoons fresh lemon juice

  5. 1 teaspoon snipped fresh chives

  6. The Salad:

  7. 3 cups bite-sized or thinly sliced cooked turkey or chicken

  8. 3 Tablespoons raisins or currants

  9. 1 cup red or green seedless grapes, cut in half

  10. 1 Tablespoon butter

  11. 1/3 cup slivered almonds

  12. Assorted greens (watercress, red leaf lettuce, etc.)

  13. 1 ripe avocado, peeled and thinly sliced

Instructions Jump to Ingredients ↑

  1. Prepare the mayonnaise: In a small bowl, mix the mayonnaise , chutney , lemon juice, and chives .

  2. Prepare the salad: In a large bowl, mix the turkey , raisins or currants, and grapes. Gently fold in the mayonnaise.

  3. In a small skillet over moderate heat, melt the butter. Saute the almonds until lightly golden, about 4 minutes, stirring often so they do not burn, and drain on paper towels. Toss the almonds into the turkey salad . Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it.

  4. Yield: 4 servings Recipe Source: Leftovers by Kathy Gunst (Harper Collins)

  5. Reprinted with permission.


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