Different and delicious, and a great way to use leftovers! Serve it on lettuce leaves, rolls, or a wrap. This recipe is one of the great lunch options occasionally served in the Art Nichols Café at Cheshire Medical Center.
Serves: 4-6
Ingredients
- 1/4 cup low-fat mayonnaise
- 2 tablespoons chutney
- 3-4 teaspoons curry powder, to taste
- 1/4 cup celery, chopped
- 1/3 cup chopped dried cranberries or 1/3 cup raisins
- 1 tablespoon chopped green onion
- 2 tablespoons chopped pecans (optional)
- 1 1/2 cups diced cooked turkey
Directions
Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey. Chill for one hour to let flavors meld.
Recipe adapted from Genius Kitchen.
Nutrition information when served as a sandwich: 365 calories; 15g total fat; 23g protein.