Turkey, Shrimp and Celery Salad

Ingredients

• 2 turkey breast fillets (≈140 g each)
• 150 ml chicken stock
• 2 Celery stalks
• 1 large red onion
• 30 g orange jelly
• 100 g mayonnaise
• 2 tbsp yogurt
• 2 tbsp freshly chopped parsley
• 2 tbsp Orange juice
• 1 tbsp White Wine Vinegar
• Salt
• sugar
• Pepper
• 300 g shrimp (pre‑cooked and peeled except for tail segment)

Instructions

1. 1.

   Wash the fillets under running cold water and pat dry with kitchen paper. Bring the chicken stock to a boil, add the fillets, cover and simmer over low heat for about 15 minutes until cooked through. Drain and break into small pieces; let cool. Wash, trim and slice celery into thin strips. Peel, halve and finely slice the red onion. Dice the orange jelly into very small cubes.

2. 2.

   For the dressing whisk together mayonnaise, yogurt, parsley, orange juice and vinegar. Season with salt, a pinch of sugar and pepper to taste.

3. 3.

   Arrange the turkey meat with celery, onion, jelly and shrimp on a platter and drizzle with the dressing before serving.