Exotic Luncheon Salad
|Coarsely chopped cooked turkey||2 Quart|
|Canned water chestnuts||20 Ounce (1 Large Can)|
|Seedless grapes||2 Pound|
|Sliced celery||2 Cup (32 tbs)|
|Toasted slivered almonds||3 Cup (48 tbs)|
|Mayonnaise||3 Cup (48 tbs)|
|Curry powder||1 Tablespoon|
|Boston lettuce/Bibb lettuce||3|
|Canned lychees/1 lb. 13 ounce pineapple chunks||20 Ounce (1 Large Can)|
Use turkey breast meat.
You will need 2 1/2 to 3 pounds.
Coarsely cut the turkey meat from bone into bite sized pieces.
Slice or dice the water chestnuts, and mix them with the turkey meat.
Wash the grapes, pick them from their stems, and add, along with the celery and 1 1/2 to 2 cups of the toasted almonds.
Mix the mayonnaise with the curry powder and soy.
Combine with the turkey mixture, chill for several hours, then spoon into nests of Boston or bibb lettuce.
Sprinkle with the remaining toasted almonds and garnish with the litchi nuts or pineapple chunks arranged on top of each serving.
This recipe serves 12 generously or it can be easily multiplied to serve a larger group.