Transform your next dinner party with this light and refreshing salad that’s ideal for when the weather heats up. Packed with fresh orange juice, crunchy celery, parsley, and juicy prawns, it’s got the perfect little kick and is great for those that are gluten-free. 

Method

1. Bring the stock to the boil and add the turkey breasts. Cover and cook over a low heat for approx. 15 minutes until cooked through. Drain and tear into small pieces, then leave to cool. 

2. For the dressing, mix together the mayonnaise, yoghurt, parsley, orange juice and vinegar. Season to taste with salt, ground black pepper and a pinch of sugar.

3. Arrange the turkey, celery, onion, prawns and jelly on a serving plate and serve drizzled with the dressing.

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Ingredients

• 150 ml chicken stock
• 2 turkey breast fillets, approx. 140 g each
• 120 g | 1/2 cup mayonnaise
• 2 tbsp yoghurt
• 2 tbsp freshly chopped parsley
• 2 tbsp orange juice

• 1 tbsp white wine vinegar
• sugar
• 2 stalks celery, finely sliced
• 1 large red onion, finely sliced
• 300 g | 2 cups prawns, cooked, peeled apart from the tail
• 2 tbsp orange jelly, very finely diced