Turkey crunch box

Turkey crunch box


  1. Wash the salad ingredients well in cold water, and pat dry
  2. Mix the apple, celery, sweetcorn, grated carrot and mayonnaise well, and fold in the French dressing to make a crunchy dressing
  3. Divide the lettuce, cucumber, tomatoes, spring onions and green pepper between two pots
  4. Scatter half a pack of Roast Turkey Breast Chunks over each salad pot
  5. Spoon the crunchy dressing over each salad
  6. Cover tightly and refrigerate until lunchtime

Recipe from Bernard Matthews.

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Great for when you're on the go


100g (2 packs) Roast Turkey Breast Chunks
1 baby gem lettuce
2 spring onions, cut into 1 inch lengths
¼ sliced, de-seeded Cucumber – cut into lengths
½ green pepper, cut into wedges
2 diced Tomatoes, or 8 Cherry Tomatoes
1 small Carrot, grated
2 tbsp Mayonnaise
2tbsp French Dressing
2 tbsp sweetcorn
1 stick celery, chopped
1 small apple, diced


Time: 5 minutes
Serves: 2
Nutrition: n/a