Cranberry-Chutney Turkey Salad Recipe

Nutrition Facts

  • One serving:
  • (2/3 cup)
  • Calories:
  • 226
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 69 mg
  • Sodium:
  • 214 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 2 g
  • Protein:
  • 23 g
  • Diabetic Exchange:
  • 3 very lean meat, 1 fat, 1/2 starch, 1/2 fruit.


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Cranberry-Chutney Turkey Salad

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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

SERVINGS: 6

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

  • 3 cups diced cooked turkey breast
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/3 cup diced onion
  • 1/3 cup diced 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:

In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper.
    In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne.
    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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