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Hot Turkey Pecan Salad

 Hot Turkey Pecan Salad
As a way to use leftovers from the holidays, I substituted turkey for chicken in this traditional hot salad. My family always says this country-style dish reminds them of home.
4 ServingsPrep/Total Time: 30 min.


  • 2 cups cubed cooked turkey or chicken
  • 2 cups thinly sliced celery
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup chopped pecans
  • 1 tablespoon finely chopped onion
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3/4 to 1 cup crushed potato chips
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine the turkey, celery, olives, pecans and
  • onion. Combine the mayonnaise, lemon juice and salt; pour over
  • turkey mixture and toss to coat.
  • Pour into a greased 8-in. square baking dish. Sprinkle with potato
  • chips and cheese. Bake, uncovered, at 375° for 20-25 minutes or
  • until bubbly. Yield: 4 servings.
Nutritional Facts: 1 cup equals 773 calories, 69 g fat (12 g saturated fat), 88 mg cholesterol, 1,203 mg sodium, 13 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Hot Turkey Pecan Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.