Curry Turkey Salad

HeatherFeather's Note:

Ohhh this was so good! This originally came from an episode of Emeril Live, about what to do with holiday leftovers. I used the apricot jam. Emeril cut up some French bread into thin slices and tossed with a little olive oil, then broiled them until crispy for homemade "crouton" slices. I didn't bother with croutons when I made this.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• ½ cup mango chutney or ½ cup apricot jam
• 2 teaspoons curry powder
• 1 -1 ½ cup mayonnaise , to taste
• salt and pepper , to taste
• 1 lb leftover skinless turkey breast , precooked, diced (leftovers or buy a hunk from your deli)
• 2 cups cooked rice , cooled (wild or white)
• ½ cup sliced almonds , toasted
• 1 cup green seedless grape , halved
• ½ cup red onion , chopped
• 1 tablespoon chives , chopped, garnish
• crouton , as garnish (optional)

Directions:

1. Mix dressing: chutney, curry, and enough mayo to taste.
2. Season with salt & pepper.
3. In a mixing bowl, combine turkey, rice, grapes, almonds, and red onions.
4. Add dressing and mix well.
5. Serve atop salad greens (drizzled with a bit of high quality olive oil), garnish with chives and set croutons on top.