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Hot Turkey Pecan Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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: 773 calories, 69g fat (12g saturated fat), 88mg cholesterol, 1203mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 26g protein.

Reviews for Hot Turkey Pecan Salad

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MY REVIEW
kiki61 User ID: 5785048 255188
Reviewed Oct. 9, 2016

"My sister gave me this recipe years ago, with a couple of changes, but it is absolutely the best salad. I omit the olives just because I'm not a fan of green olives. I also put the salad in a baked pie shell, add the chips and cheese on top and bake to warm through. The salad is fantastic as it is to eat with crackers or alone. Love this recipe!!!"

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Wine Pairings

Light-Bodied White Wine

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