Turkey, Wild Rice, Pecan and Celery Salad

  • 500g Ingham Oven Roasted Turkey Breast, cut into thin strips
  • 1⁄3 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons mild English mustard
  • 1 cup basmati and wild rice
  • 3⁄4 cup pecan nuts, roughly chopped
  • 2 sticks celery, thinly sliced, diagonally
  • 1 apple, quartered, core removed, diced
  • Salt and pepper

Combine vinegar, olive oil and mustard in a jug. Season with salt and pepper. Set aside.

Pour 10 cups of water into a large saucepan. Bring to a rolling boil, over a high heat. Add rice and return to the boil. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until tender. Drain. Rinse under cold water. Transfer to a large bowl. Add turkey, pecans, celery and apples.

Toss until well combined. Pour dressing over salad. Stir until well combined. Cover with plastic wrap and refrigerate until required.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.