Big-Batch Turkey Salad Recipe
Big-Batch Turkey Salad Recipe photo by Taste of Home
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Big-Batch Turkey Salad Recipe

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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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:185 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 185 servings


  • 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

Nutritional Facts

1 cup: 316 calories, 23g fat (4g saturated fat), 66mg cholesterol, 420mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 23g protein.


  1. 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.
  2. 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.
Originally published as Fruited Turkey Salad in Taste of Home August/September 2003 , p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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