Curry Turkey Salad

1-1/2  cups		canola mayonnaise
1/4  cup		mango chutney
2  tablespoons		curry powder
1  tablespoon		fresh lemon juice
1/2  teaspoon		ground ginger
3/4  cup		green onions, chopped
2		celery stalks,s chopped
1/2  cup		raisins
1/2  cup		chopped almonds
4  lb.		Roasted Turkey Breast with Skin

Tip: For nutritional information on all the ingredients in Curry Turkey Salad just click on each ingredient name. Then adjust the serving size for any Curry Turkey Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375°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°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.