---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Turkey-Chutney Salad
  Categories: Salads, Poultry
       Yield: 6 Servings
  
     1/2 c  HELLMANN'S Real or Light
            -Mayonnaise or Low Fat
            -Mayonnaise Dressing
     1/2 c  Mango chutney
       2 tb Cider vinegar
       2 tb Light brown sugar
   1 1/4 lb Turkey cutlets
       2 tb HELLMANN'S Real or Light
            -Mayonnaise or Low Fat
            -Mayonnaise Dressing
       2 c  Cubed cantaloupe
       2 c  Seedless grapes
       1 c  Sliced celery (about 2
            -stalks)
       1 ts Minced fresh ginger
            Lettuce leaves
            Toppings: roasted and salted
            -cashews, toasted coconut,
            -raisins, sliced green
            -onions
  
   Combine first 4 ingredients in container of an electric blender; process
   until smooth. Set mayonaise mixture aside. Brush both sides of turkey with
   remaining 2 tablespoons mayonnaise. Heat a large nonstick skillet over
   medium-high heat. Add turkey; cook 5 to 6 minutes on each side or until
   browned and done. Cut into thin strips. Combine turkey, cantaloupe, grapes,
   celery, and ginger with mayonnaise mixture in a large bowl; toss and serve
   over lettuce leaves with toppings if desired.
  
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