Print Options

 
 
 
 Print

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 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 Pairings

Light-Bodied White Wine

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