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Chutney Turkey Salad

 Chutney Turkey Salad
Any mild white cheese can be substituted for the Monterey Jack.
4 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 cup equals 567 calories, 25 g fat (7 g saturated fat), 127 mg cholesterol, 520 mg sodium, 46 g carbohydrate, 11 g fiber, 39 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.