Curried Turkey Salad With Georgia Peach Chutney - cooking recipe

Ingredients

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

Preparation

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