Turkey Fig Salad
Salads, Mains | Holiday, Kid Friendly | Fruits, Poultry
START TO FINISH: less than 15 minutes
Cooking Notes
It’s easy to do cut the recipe in half -- just use a small clove of garlic.
For testing, we used Crosse and Blackwell Hot Mango Chutney, which also makes Major Grey’s.
Turkey Fig Salad
4 cups already-cooked, chopped turkey
1/2 cup chopped dried California Black Mission figs
1/2 cup chopped pear, unpeeled
1/2 cup chopped pecans
1/2 cup light mayonnaise
2 tablespoons hot mango chutney*
1 tablespoon Dijon mustard
1 clove garlic, peeled and finely minced
Lettuce leaves or toasted whole grain bread, for serving, optional
In a medium bowl, combine turkey, figs, pear and pecans. Toss to mix.
In a small bowl combine mayonnaise, mustard, chutney and garlic. Stir well. Spoon mayonnaise mixture over turkey mixture and stir well to combine. Serve over lettuce leaves or on toasted whole grain bread as sandwiches, if desired.
Turkey Fig Salad
Approximate Values Per 1/2-cup Serving: 195 calories (44% from fat), 9.5 g fat (1.5 g saturated), 59 mg cholesterol, 17.5 g protein, 10 g carbohydrates, 1.5 g dietary fiber, 207 mg sodium
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