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Cranberry-Chutney Turkey Salad

 Cranberry-Chutney Turkey Salad
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
6 ServingsPrep/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.
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,

2 of 2

Cranberry-Chutney Turkey Salad (continued)

Nutritional Facts: 1/2 starch, 1/2 fruit.