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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 185 |
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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 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 |
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:
1. 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.
2. 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. Yield: 185 (1-cup) servings.
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