Sort the salad, wash and drain. Remove the pomegranate seeds from their skins. Peel mango, remove flesh from stone and cut into thin slices. Peel onion, cut into thin rings.
Mix vinegar, orange juice, mustard, chutney, salt and pepper. Fold in 3 tablespoons of oil.
Wash the turkey escalopes, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the meat on all sides over a high heat for about 3 minutes. Season with salt and cayenne pepper.
Mix all prepared salad ingredients with the orange dressing and the turkey strips and serve.