In a Bowl
Turkey Salad with Chutney, Cashews & Cranberries
¼ cup reduced-fat mayonnaise
¼ cup plain fat-free yogurt
2 tablespoons mango chutney
1 tablespoon curry powder, preferably Madras
¼ teaspoon black pepper
2 cups diced cooked skinless turkey breast
1 mango, peeled, pitted, and diced
2 celery stalks, thinly sliced
4 scallions, thinly sliced
4 cups lightly packed mixed baby salad greens
4 tablespoons unsalted cashews, chopped
4 tablespoons dried cranberries
1 To make dressing, whisk together mayonnaise, yogurt, chutney, curry powder, and pepper in large bowl. Add turkey, mango, celery, and scallions; toss until mixed well.
2 Line 4 plates evenly with salad greens. Top evenly with turkey mixture and sprinkle each with 1 tablespoon cashews and 1 tablespoon cranberries.
PER SERVING (1 salad): 371 Cal, 12 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 94 mg Chol, 295 mg Sod, 30 g Carb, 17 g Sugar, 4 g Fib, 39 g Prot, 85 mg Calc.
HEALTHY EXTRA
Use 4 celery stalks instead of 2.