Big-Batch Turkey Salad Recipe

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
MAKES:
185 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
185 servings
TOTAL TIME:
Prep: 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 or salad dressing
  • 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 another large bowl, combine the mayonnaise, onions, mustard, salt and lemon-pepper if desired. Cover and refrigerate chicken mixture and dressing separately for at least 2 hours before tossing. Sprinkle with chow mein noodles. Serve immediately. Yield: 185 (1-cup) servings.
Originally published as Fruited Turkey Salad in Taste of Home August/September 2003, p39

Nutritional Facts

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

  • 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 or salad dressing
  • 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
  1. In several large bowls, combine the first six ingredients. In another large bowl, combine the mayonnaise, onions, mustard, salt and lemon-pepper if desired. Cover and refrigerate chicken mixture and dressing separately for at least 2 hours before tossing. Sprinkle with chow mein noodles. Serve immediately. Yield: 185 (1-cup) servings.
Originally published as Fruited Turkey Salad in Taste of Home August/September 2003, p39

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