Curried Turkey Salad
from the kitchen of Sharmagne Leland-St. John

4 whole boneless, skinless turkey breasts, cooked
2 tablespoons butter
1 cup slivered almonds
2 Washington Delicious apples
2 tablespoons freshly squeezed lemon juice
½ pound of bacon, divided
1 ½ cups mayonnaise
3 teaspoons curry powder
½ cup celery, diced
Butter lettuce, for serving

Over medium-low heat melt the butter in a frying pan, stirring
constantly. Add the almonds and sauté for approximately 4
minutes or until golden brown.

Drain on a paper towel.

Peel the apples then remove the core and cut into bite sized
pieces.

Sprinkle with the lemon juice to keep them from turning brown.
Cut the chicken into bite sized chunks.

Fry all the bacon until crisp, then drain on paper towels and
crumble when cool to touch.

In a small bowl combine the mayonnaise and curry powder.

In a large bowl combine the turkey, almonds, celery and  ½
of the crumbled bacon.  Add the mayonnaise mixture and toss
well to combine.

Place a large leaf of the lettuce on each plate and add a scoop
of the turkey salad and top with the remaining bacon bits.

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