Cranberry-Chutney Turkey Salad Recipe

4.5 1 3
Cranberry-Chutney Turkey Salad Recipe
Cranberry-Chutney Turkey Salad Recipe photo by Taste of Home
Publisher Photo

Cranberry-Chutney Turkey Salad Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL 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 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.
Originally published as Cranberry-Chutney Turkey Salad in Light & Tasty October/November 2002, p37

Nutritional Facts

2/3 cup: 226 calories, 8g fat (2g saturated fat), 69mg cholesterol, 214mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch, 1/2 fruit.

  • 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
  1. In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper.
  2. In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne.
  3. Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl. Yield: 6 servings.
Originally published as Cranberry-Chutney Turkey Salad in Light & Tasty October/November 2002, p37

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trishaf User ID: 7009316 81312
Reviewed Jan. 20, 2013

"Delicious! We had it on sourdough rolls and it was a perfect light lunch!"

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