Cranberry-Chutney Turkey Salad Recipe

Cranberry-Chutney Turkey Salad Recipe photo by Taste of Home

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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

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Cranberry-Chutney Turkey Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

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

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.

Nutritional Facts 2/3 cup equals 226 calories, 8 g fat (2 g saturated fat), 69 mg cholesterol, 214 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch, 1/2 fruit.

Originally published as Cranberry-Chutney Turkey Salad in Light & Tasty October/November 2002, p37