Chutney Curried Turkey Salad

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Yield
5 cups
December 1998
RECIPE BY Southern Living

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup mango chutney*
  • 1 tablespoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 teaspoon salt
  • 1 to 2 teaspoons curry powder
  • 1/2 teaspoon pepper
  • 4 cups cubed cooked turkey
  • 1/2 small purple onion, thinly sliced and halved
  • 3 green onions, chopped
  • 1 (8-ounce) can sliced water chestnuts, drained and rinsed
  • 1/2 cup slivered almonds, toasted
  • Spinach leaves
  • Garnish: orange rind strips

How to Make It

Step 1

Combine first 8 ingredients. Add turkey and next 4 ingredients; toss well. Cover and chill 3 hours, if desired. Serve on spinach-lined plates; garnish, if desired.

Step 2

*1/4 cup orange marmalade and 1 teaspoon balsamic vinegar may be substituted. Omit orange rind and juice.

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