Turkey and Cranberry Salad
This quick and easy salad makes for a delicious and healthy lunch and is packed full of flavour! Diced cold chicken may be substituted for cooked turkey.
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 2
-
600g Turkey Breast50g Celery1 Red Onion2 tsp Folláin Wholegrain Mustard4 tbsp Cranberry Sauce1 tsp Fresh or Dried Sage1 tbsp Mayonnaise1 AppleHandful Pecan nuts (optional)
-
- Preheat the oven to 190 degrees.
- Cut the turkey into approximately 3cm square pieces, place in an ovenproof dish.
- Cover with catering foil and cook for 20 minutes.
- Cut celery into batons and dice.
- Dice onion and chop sage.
- Remove turkey from the oven, place in a large bowl sprinkle with sage and allow to cool.
- Once cooled add the remaining ingredients and combine.
- Serve Cool.
Ingredients
- 600g Turkey Breast
- 50g Celery
- 1 Red Onion
- 2 tsp Folláin Wholegrain Mustard
- 4 tbsp Cranberry Sauce
- 1 tsp Fresh or Dried Sage
- 1 tbsp Mayonnaise
- 1 Apple
- Handful Pecan nuts (optional)
Method
- Preheat the oven to 190 degrees.
- Cut the turkey into approximately 3cm square pieces, place in an ovenproof dish.
- Cover with catering foil and cook for 20 minutes.
- Cut celery into batons and dice.
- Dice onion and chop sage.
- Remove turkey from the oven, place in a large bowl sprinkle with sage and allow to cool.
- Once cooled add the remaining ingredients and combine.
- Serve Cool.
