Grape Turkey Salad

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5-1/4 cups diced celery
1 to 1-1/2 cups chopped pecans, toasted
3 green onions, sliced
2 cups mayonnaise
1-1/2 cups chicken broth
3/4 cup vinaigrette
1 tablespoon prepared mustard

Ina 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. Yield: 20 servings (about 1 cup each).