CURRIED TURKEY SALAD with WALNUTS & GRAPES
3 lbs. cooked turkey breast or tenderloins
(Poach breast gently in bath of water, carrots, celery, pepper & onion for 1 1/2 hours or 25 minutes for tenderloins and allow to rest in liquid until cool)
1/2 lb. toasted walnut halves (save some for garnish)
2 lbs. halved seedless red grapes
4 sliced bananas
2 cups Hellman's mayonnaise
1 1/2 Tbsp. curry powder
2 Tbsp. mango chutney
1/4 tsp. cumin
1 tsp. dried basil
1/4 tsp. cayenne pepper
1 Tbsp. white wine
juice and zest of 1 plump juicy lemon
freshly grated black pepper to taste
- Tear turkey into chunks or strips.
- Mix mayo/curry dressing.
- Toss turkey with dressing. Add toasted walnuts and grapes. If not serving immediately, refrigerate.
- Just before serving, add bananas and reserved toasted walnuts. Great served with PARMESAN PITAS (slice Pitas in half and pull apart. Slather all sides with butter and liberally sprinkle with Parmesan cheese and cracked pepper. Place under broiler until bubbly brown.)