Turkey Chutney Salad - cooking recipe

Ingredients

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)

Preparation

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