Recipe: Curried Turkey, Fruit and Nut Salad in Tortilla Bowls with Chutney-Yogurt Dressing

CURRIED TURKEY, FRUIT AND NUT SALAD
IN TORTILLA BOWLS

FOR THE DRESSING:
1/2 cup chutney
1 tsp curry powder
1/2 tsp ground ginger
1/3 cup plain yogurt

FOR THE SALAD:
2 1/2 cups cooked turkey, shredded in bite-sized pieces
1 large papaya, halved, seeded, peeled and sliced
3 kiwi, peeled, cut lengthwise in half, slice crosswise
1/4 cup blanched slivered almonds, toasted
Fresh spinach leaves, stems removed, washed and well drained
4 tortilla salad shells (for serving)

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool slightly. Stir in yogurt.

Place dressing in a large bowl; add turkey. Refrigerate several hours.

TO SERVE:
Bake tortilla salad shells as directed on package.

Add papaya, kiwi and almonds to turkey mixture.

Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.

Makes 4 servings
From: Kelly~WA