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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
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    185 (1-cup) servings


  • 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


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

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