Turkey Chutney Salad

• 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)

1. Measure 1/3 cup of chutney and drain the syrup into a large bowl.
2. Finely chop chutney pieces and combine with syrup.
3. Cut turkey into 1/2-inch cubes.
4. Add to bowl with mayonnaise, mustard, salt and pepper; mix until combined.
5. Divide salad among 4 individual serving plates lined with lettuce leaves.
6. Sprinkle each with chopped almonds and garnish with the artichoke hearts, cucumber and radishes, dividing evenly.
7. Serves 4.

chutney, turkey breast, mayonnaise, mustard, salt, pepper, lettuce leaves, almonds, thin slices cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536117 (may not work)