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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ohhh this was so good! This originally came from an episode of Emeril Live, about what to do with holiday leftovers. I used the apricot jam. Emeril cut up some French bread into thin slices and tossed with a little olive oil, then broiled them until crispy for homemade crouton slices. I didn't bother with croutons when I made this. Ingredients:
1/2 cup mango chutney or 1/2 cup apricot jam |
2 teaspoons curry powder |
1 -1 1/2 cup mayonnaise, to taste |
salt and pepper, to taste |
1 lb leftover skinless turkey breast, precooked, diced (leftovers or buy a hunk from your deli) |
2 cups cooked rice, cooled (wild or white) |
1/2 cup sliced almonds, toasted |
1 cup green seedless grape, halved |
1/2 cup red onion, chopped |
1 tablespoon chives, chopped, garnish |
crouton, as garnish (optional) |
Directions:
1. Mix dressing: chutney, curry, and enough mayo to taste.
2. Season with salt & pepper.
3. In a mixing bowl, combine turkey, rice, grapes, almonds, and red onions.
4. Add dressing and mix well.
5. Serve atop salad greens (drizzled with a bit of high quality olive oil), garnish with chives and set croutons on top.
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