1.Cut turkey into three equal-sized pieces. Bring the water to a boil in large saucepan; add turkey. Simmer, covered, about 35 minutes or until turkey is cooked. Cool turkey in poaching liquid 15 minutes. Drain turkey; shred coarsely.
2.In a large bowl, combine vinegar, mustard and oil. Add turkey, craisins, celery, sprouts, nuts and mint; toss gently. Serve salad with lettuce leaves.
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