This salad looks and tastes stunning, yet takes no time to prepare at all. When the sun decides to shine this is perfect for an informal picnic lunch with friends and family.
Serves 4
Ingredients
- 600ml chicken stock
- 400g fresh turkey strips
- 1 small iceberg lettuce, roughly chopped
- 10 cherry tomatoes, halved
- 25g toasted pine nuts
Dressing
- 150ml mayonnaise
- 3 tbsp ready-made green pesto
- 2 tsp snipped chives
- 2 tsp chopped fresh parsley
- 4 spring onions, chopped
- 15g grated Parmesan cheese
- 3 tbsp white wine vinegar
- 2 tbsp cold water
- Salt and freshly ground black pepper
Method
- Bring the stock to a boil in a pan. Add the turkey strips and simmer for 8-10 minutes, or until thoroughly cooked. Drain, allow to cool and cut any large strips into bite-sized pieces.
- Toss the cooled turkey with the peppers, lettuce, tomatoes and pine nuts in a serving bowl or transportable dish.
- Meanwhile, to make the dressing, place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half of the Parmesan, Whisk in the vinegar and water to make a loose dressing. Season to taste with salt and freshly ground black pepper.
- Drizzle the turkey mixture with the dressing and sprinkle with the remaining cheese to serve. This is delicious served with crusty bread.
Variation
Coronation Turkey Salad:
Prepare the turkey as above but mix with a light curried dressing. Prepare by mixing 75ml mayonnaise with 75ml natural yogurt, 2 tsp curry paste, grated zest and juice of 1 orange, 1 tsp grated root ginger, 1 tsp chopped red chilli and salt and pepper to taste.
