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Curried Turkey Salad
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4 cups coarsely chopped cooked turkey, white meat
1 small can water chestnuts, drained and diced
1 pound seedless green grapes, halved
1 cup chopped celery
1 cup slivered almonds, toasted and divided
1-1/2 cups mayonnaise
1-1/2 teaspoons curry powder
1 tablespoon soy sauce
lettuce leaves
1 can (8 ounces) pineapple chunks, drained
In a mixing bowl, mix turkey, water chestnuts, grapes, celery, and 1 1/2 cups almonds. In a separate bowl mix the mayonnaise with the curry and soy sauce; combine with turkey mixture. Chill for several hours. Serve on lettuce garnished with the remaining almonds and pineapple chunks.
Serves 8.
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