Grape Turkey Salad

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5¼ cups diced celery
1½ cups chopped pecans, toasted
3 green onions, sliced
2 cups mayonnaise
1½ cups chicken broth
¾ cup vinaigrette
1 tablespoon prepared mustard

In a very large bowl, combine the turkey, grapes, celery, pecans and onions. In a small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill for at least 4 hours before serving. Refrigerate leftovers.