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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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