California Summer Turkey & Fruit Salad
|Cooked turkey meat||2 Cup (32 tbs), cut up|
|Fresh pineapple chunks/8 ounces canned pineapple chunks, drained||1 Cup (16 tbs)|
|Seedless grapes||1 Cup (16 tbs), halved|
|Cantaloupe chunks||1 Cup (16 tbs)|
|Walnuts chopped||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Finely chopped chutney||1⁄4 Cup (4 tbs)|
Combine turkey, pineapple, grapes, cantaloupe and walnuts in a large bowl.
Whip cream in a medium bowl; fold in chutney, mayonnaise and salt.
Add whipped cream to turkey mixture; toss to combine.
Refrigerate several hours before serving.
Serve on lettuce leaves.