Curry Turkey Salad

1-1/2  cups		canola mayonnaise
1/4  cup		mango chutney
2  tablespoons		curry powder
1  tablespoon		fresh lemon juice
1/2  teaspoon		ground ginger
3/4  cup		green onions, chopped
2		celery stalks,s chopped
1/2  cup		raisins
1/2  cup		chopped almonds
4  lb.		Roasted Turkey Breast with Skin

Tip: Click on the ingredient links to learn the nutritional information for all the Curry Turkey Salad ingredients. The serving size for any ingredient in Curry Turkey Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375°F.
Place turkey in baking pan.
Brush turkey with oil. Sprinkle with salt and pepper.
Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool.
Remove skin and bones. Cut meat into 1/2-inch cubes.
Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper.