TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 3 cups cubed cooked turkey breast
  • 1 cup chopped celery
  • 1 cup golden raisins
  • 4 ounces Monterey Jack cheese, cut into 1/2-inch cubes
  • 3 tablespoons chopped green onions
  • 1/3 cup mayonnaise
  • 1/4 cup mango chutney
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • Lettuce leaves, optional

Nutritional Facts

1 cup: 567 calories, 25g fat (7g saturated fat), 127mg cholesterol, 520mg sodium, 46g carbohydrate (24g sugars, 11g fiber), 39g protein.


  1. In a large bowl, combine the turkey, celery, raisins, cheese and onions. In a small bowl, combine the mayonnaise, chutney, ginger and pepper until blended. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Serve on a lettuce-lined plate if desired. Yield: 4 servings.
Originally published as Chutney Turkey Salad in Weeknight Cooking Made Easy Annual 2005, p130

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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