Curry Turkey Salad

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.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1⁄2 cup mango chutney or 1⁄2 cup  apricot jam
• 2  teaspoons curry powder
• 1 -1 1⁄2 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)
• 1⁄2 cup  sliced almonds, toasted
• 1  cup green seedless grape, halved
• 1⁄2 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.