Cranberry-Chutney Turkey Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Dried cranberries give this refreshing salad sweetness while chopped pecans lead a pleasant crunch. Whether served on a lettuce leaf or stuffed inside a pita, it makes a perfect lunch or midday snack. :Andrea Yacyk of Brigantine, New Jersey Ingredients:
3 cups diced cooked turkey breast |
1/2 cup dried cranberries |
1/3 cup chopped pecans |
1/3 cup finely chopped onion |
1/3 cup finely chopped green pepper |
1/2 cup fat-free mayonnaise |
1/2 cup reduced-fat sour cream |
1 tablespoon lemon juice |
1/2 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
leaf lettuce |
Directions:
1. In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper.
2. In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne.
3. Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl. Yield: 6 servings.
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