Fruited Turkey Salad Recipe

Fruited Turkey Salad Recipe photo by Taste of Home

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We served this delicious salad at a church luncheon along with a variety of homemade muffins and a dessert. The meal was a big hit, and many of the women attending asked for the salad recipe. If you prefer, use diced cooked chicken instead of turkey. -Pat Swaney, Lima, Ohio

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Fruited Turkey Salad Recipe

Prep: 35 min. + chilling

Yield: 185 Servings

35 35

Ingredients

25 quarts cubed cooked turkey or chicken
20 cans (20 ounces each) pineapple chunks, drained
20 cans (15 ounces each) mandarin oranges, drained
20 cans (2-1/4 ounces each) sliced ripe olives, drained
5 bunches celery, thinly sliced
10 large green peppers, chopped
5 to 6 quarts mayonnaise
3 large onions, grated
1-1/2 cups prepared mustard
5 tablespoons salt
1 to 2 tablespoons lemon-pepper seasoning, optional
8 cans (5 ounces each) chow mein noodles

Directions

In several large bowls, combine the first six ingredients. In several other large bowls, combine the mayonnaise, onions, mustard, salt and lemon-pepper if desired.
Cover and refrigerate chicken mixture and dressing separately for at least 2 hours. Pour salad dressing over the chicken mixture; toss to coat. Sprinkle with chow mein noodles. Yield: 185 (1-cup) servings.

Nutritional Facts 1 serving (1 cup) equals 316 calories, 23 g fat (4 g saturated fat), 66 mg cholesterol, 420 mg sodium, 3 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Fruited Turkey Salad in Taste of Home August/September 2003, p39