Hot Turkey Pecan Salad Recipe

5 1 1
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Hot Turkey Pecan Salad Recipe

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5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Hot Turkey Pecan Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p45

Nutritional Facts

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

  • 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
  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.
Originally published as Hot Turkey Pecan Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p45

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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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