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    Turkey, Walnut and Ruby Chard Salad Tiede

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    Turkey, Walnut and Ruby Chard Salad Tiede

    Turkey is lower in fat than other meats, making it ideal for a quick and healthy supper, such as this warm salad. The modest amounts of olive oil and walnuts add 'good' unsaturated fats to the dish.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 2


    • 1 medium potato, 200g, cut into 1cm cubes
    • 175g green beans
    • 400g pack Waitrose Fresh Turkey Breast Strips for Stir Fry
    • 1 tbsp extra virgin olive oil
    • 25g walnut halves
    • 1 tsp light brown soft sugar
    • 1 tsp cranberry jelly
    • 2 tbsp balsamic vinegar
    • 160g bag Waitrose Nantaise Salad


    1. Place the potato cubes in a small pan. Cover with cold water, bring to the boil and cook for 5-6 minutes until tender. Drain.
    2. Boil the green beans for 6-7 minutes until just tender, then drain and set aside.
    3. Meanwhile, roll the turkey strips in plenty of freshly ground black pepper and a light sprinkling of salt. Heat the oil in a large wok or non-stick frying pan. Stir-fry the turkey over a medium to high heat for 3-4 minutes until browned and the juices run clear. Transfer to a dish, cover and keep warm.
    4. Meanwhile, add the walnuts and potatoes to the frying pan, sprinkle with sugar and toss over a medium heat for 2-3 minutes. Return the turkey to the pan, add the cranberry jelly and vinegar. Stir over a medium heat for 30 seconds then transfer to a large bowl and toss with the salad leaves and green beans.
    5. Divide between 2 large plates or bowls. Serve immediately with slices of Waitrose Malted Farmhouse Bread.

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    This recipe works just as well with pork fillet or a firm-textured fish, such as monkfish.


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    4 stars