Curried Turkey Salad with Cashews

2015-02-23

 This recipe serves 6

Ingredients

  • 2 2 pound turkey breash halves with skin and bones
  • olive oil Oil, olive, salad or cooking
  • 1 1/2 cups mayonnaise Salad dressing, mayonnaise type, regular, with salt
  • 1/3 cup dry white wine Alcoholic beverage, wine, table, white
  • 1/4 cup mango chutney Mango chutney
  • 2 Tbs curry powder Spices, curry powder
  • 1 Tbs fresh lemon juice Lemon juice, raw
  • 1/2 tsp ground ginger Ginger root, raw
  • 3 green onion, chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 2 celery stalks, chopped Peppers, sweet, red, raw
  • 1/2 cup raisins Raisins, seedless
  • 2/3 cup roasted salted cashews

Method

Step 1

Preheat over to 375. 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, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2 inch cubes. Whisk mayonnaise, wine, chutney, curry powder, lemon juic and giner in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead, Cover; chill). Mix cashews into salad.

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