Mango Chutney Mayonnaise with Turkey Salad - serves 4

Mayonnaise:
1/3 cup plus 1 tbsp mayonnaise
3 tbsp chopped mango chutney
2 tbsp fresh lemon juice
1 tsp snipped fresh chives

Salad:
3 cups bite-sized or thinly sliced cooked turkey or chicken
3 tbsp raisins or currants
1 cup red or green seedless grapes, cut in half
1 tbsp butter
1/3 cup slivered almonds
Assorted greens (watercress, red leaf lettuce, etc.)
1 ripe avocado, peeled and thinly sliced (optional)

Prepare the mayonnaise: In a small bowl, mix the mayonnaise, chutney, lemon juice, and chives.
Prepare the salad: In a large bowl, mix the turkey, currants, and grapes. Gently fold in the mayonnaise.
In a small skillet over moderate heat, melt the butter. Saute the almonds until lightly golden, about 4 minutes, stirring often so they don't burn, and drain on paper towels. Toss the almonds into the turkey salad.
Place the greens on a serving plate. Put the turkey salad in the center and fan the avocado slices around it.