• 1/3 cup low-fat sour cream
  • 2 tablespoons mango chutney
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon curry powder
  • 4 cups chopped cooked turkey
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1 cup pineapple chunks
  • 1 cup chopped orange segments
  • 1/2 cup chopped green onion





  • For the dressing, blend sour cream, chutney, lemon juice, honey, and curry powder in a small bowl. Mix well, and refrigerate until ready to use.
  • In a large bowl, combine turkey, red pepper, celery, pineapple, orange segments, and green onion. Add dressing, and toss well to coat. Refrigerate for 1 hour before serving.