Turkey and fennel salad

Instructions

1. Half-fill a large saucepan with cold water and bring to a simmer over medium heat. Add turkey and reduce heat to low. Simmer, covered, for 5 minutes or until the turkey is cooked through. Transfer to a plate. Set aside to cool.
2. Shred turkey and place in a large bowl with fennel, lettuce, olives, onion and mint. Toss gently to combine. Combine juice and oil in a small jug. Serve salad drizzled with dressing.