Place tenderloins and bay leaf in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and allow it to simmer for 20 minutes or until cooked through to an internal temperature of 170°F.

Remove from water. When turkey has cooled, dice into 3/4-inch cubes and place in large bowl.

Add grapes, oranges, celery and almonds to the turkey. Combine yogurt, mayonnaise, mint, salt and pepper in small bowl and mix well. Pour dressing over turkey salad and gently toss to make sure ingredients are well combined, being careful not to break up the oranges.

Serve on a bed of greens or in scooped-out cantaloupe halves.