Print Options

Back to Big-Batch Turkey Salad >

Include these items:

Taste of Home Logo

Big-Batch Turkey Salad

 Big-Batch Turkey Salad
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
185 ServingsPrep: 35 min. + chilling

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,

2 of 2

Big-Batch Turkey Salad (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.