About this recipe: This excellent salad combines stir-fried chicken and turkey rashers in a hot piquant dressing with creamy avocado and sweet cherry tomatoes. Turkey rashers are a great low-fat alternative to bacon, giving a similar savoury flavour.
For a turkey and artichoke salad with a lemon dressing, replace the chicken with 2 small skinless turkey breast steaks, about 300 g (10 ½ oz) in total, and use 2 lean rashers of back bacon instead of the turkey rashers. Stir-fry the turkey with the bacon and garlic for 5–6 minutes or until lightly golden, then add the grated zest and juice of 1 lemon to the pan with the honey and balsamic vinegar. Instead of the tomato and avocado salad, serve the turkey stir-fry spooned over an artichoke salad made with 100 g (3 ½ oz) baby spinach leaves, 55 g (2 oz) rocket and a 285 g jar of well-drained antipasto artichokes. * For a milder flavour, 2 shallots can be used instead of the small red onion.
Turkey rashers, which are widely available in large supermarkets, contain a fraction of the fat of bacon and are lower in calories: 100 g (3 ½ oz) contains just 1.6 g fat and 99 kcal, compared with 21 g fat and 249 kcal in the same weight of back bacon. * Although avocados are high in fat, most of it is the healthier mono-unsaturated fat. They are also a rich source of vitamin B6 – one avocado provides half the recommended daily intake of this vitamin.
Excellent source of vitamin B6. Good source of niacin, potassium, vitamin C, vitamin E. Useful source of copper, folate, iron, selenium, vitamin A, vitamin B1, vitamin B6, vitamin B12, zinc.