Healthy Turkey Salad with Cranberry Dressing

125 g watercress

500 g cooked turkey

2 small oranges

2 tablespoons cranberry sauce

1 tablespoon oil

1 teaspoon white wine vinegar

2 tablespoons chopped pistachios

Wash and dry the watercress. Break into large sprigs. Arrange on a serving platter.

Arrange turkey slices in the centre of the watercress.

Peel oranges , removing all white pith, slice and arrange around turkey.

Whisk cranberry sauce, oil and vinegar and spoon over turkey.

Sprinkle pistachios and serve immediately.

This recipe is an excellent way to use up leftover turkey. Breast meat is best.

Boxing Day Salad

1 butter lettuce

200 g sliced leg ham

1/2 medium melon

2 tablespoons oil

1 tablespoons lemon juice

1/2 teaspoon French mustard

1 tablespoons chopped fresh chives

Wash and dry lettuce. Tear into bite-size pieces and place in a serving bowl.

Cut the ham into 2 cm strips.

Using a melon baller, make small balls from the melon.

Add ham strips and melon balls to the lettuce in the bowl.

Place oil, lemon-juice, mustard and chives in a screw-top jar and shake well.

Drizzle the dressing over the salad and toss.

Serve immediately.

Please note: Use leftover meat from the Christmas ham for this salad.

Healthy Curried Chicken Salad

For 8

200 g elbow macaroni

1 tablespoon olive oil

5oo g chicken breast fillets

450 g pineapple pieces, drained

3 spring onions, chopped

2 sticks celery, chopped

1/3 cup mayonnaise

1/3 cup sour cream

2 teaspoons curry powder

Cook macaroni, al dente, drain, rinse under cold water and drain

Poach chicken, until tender, drain, cool and cut into 2cm cubes. Add chicken cubes, pineapple, celery and spring onions to the pasta. Stir to combine.

Combine mayonnaise, sour cream and curry powder and stir into chicken.

Serve at room temperature.