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Curried Turkey Salad with Cashews



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Curried Turkey Salad with Cashews
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Two 2-pound turkey breast halves with
skin and bones
Olive oil
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup mango chutney
2 tablespoons curry powder
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
3 green onions, chopped
2 celery stalks, chopped
1/2 cup raisins
2/3 cup roasted salted cashews

Preheat oven to 375 degrees F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180 degrees F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.
Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger
in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season
with salt and pepper. (Can be made one day ahead. Cover; chill.) Mix
cashews into salad. Serves 6.

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