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Categories:Viewed: 8 - Published at: 7 years ago
Ingredients
- 1/3 c. peach chutney
- 1 1/4 to 1 1/2 lb. boneless turkey breast, roasted, skinned and chilled
- 1/2 c. mayonnaise
- 1 1/2 tsp. Dijon-style mustard
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 large lettuce leaves
- 1/3 c. coarsely chopped, salted almonds
- 1 (6 oz.) jar marinated artichoke hearts, drained
- 12 thin slices cucumber (approximately)
- 8 decoratively cut radishes (approximately)
Method
- Measure 1/3 cup of chutney and drain the syrup into a large bowl.
- Finely chop chutney pieces and combine with syrup.
- Cut turkey into 1/2-inch cubes.
- Add to bowl with mayonnaise, mustard, salt and pepper; mix until combined.
- Divide salad among 4 individual serving plates lined with lettuce leaves.
- Sprinkle each with chopped almonds and garnish with the artichoke hearts, cucumber and radishes, dividing evenly.
- Serves 4.
