I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.

Ingredients

6 serv.

lbs turkey breast halves, with skin and bones↗4 lbs
olive oil↗
cups mayonnaise↗1 1⁄2 cup
cup dry white wine↗1⁄3 cup
cup mango chutney1⁄4 cup
tablespoons curry powder↗2 tablespoon
tablespoon fresh lemon juice↗1 tablespoon
teaspoon ground ginger↗1⁄2 teaspoon
green onions, chopped↗3
stalks celery, chopped↗2
cup raisins↗1⁄2 cup
cup roasted cashews, salted↗2⁄3 cup

Step-by-step instructions

1
Preheat oven to 375°F
2
Place turkey in baking pan.
3
Brush turkey with oil.
4
Sprinkle with salt and pepper.
5
Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
6
Cool.
7
Remove skin and bones.
8
Cut meat into 1/2-inch cubes.
9
Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
10
Add turkey, onions, celery and raisins; toss to coat.
11
Season with salt and pepper.
12
(Can be made 1 day ahead. Cover; chill.)
13
Mix cashews into salad.

Source: food.com

Original recipe ↗

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