Curried Turkey Salad With Georgia Peach Chutney

• 2 c. baked turkey, cut into bite-sized pieces
• 1 bunch green onions, finely sliced (tops too)
• 1/2 c. sliced water chestnuts
• 2 c. cooked white or brown rice, cooked in chicken broth
• 1/2 c. golden raisins
• 1 c. good mayonnaise (preferably homemade)
• 1 c. Georgia peach chutney (recipe below)
• 1 tsp. curry powder (or more to taste)
• 1/2 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbsp. Dijon mustard
• 1/2 c. Georgia roasted peanuts

1. Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
2. Prepare a sauce using remaining ingredients, except peanuts.
3. Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
4. Serve on curly leaf lettuce and garnish with peanuts.

turkey, green onions, water chestnuts, brown rice, golden raisins, mayonnaise, chutney, curry powder, salt, white pepper, mustard, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506003 (may not work)