Chicken Salad for 50

Salad:
9 cups diced cooked chicken
9 cups cooked mini shell macaroni
8 cups diced celery
8 cups seedless green grape halves
18 hard-cooked eggs, diced
2 (20 ounce) cans pineapple tidbits, drained

Dressing:
1 quart mayonnaise
2 cups (16 ounces) sour cream
2 cups whipped topping
1/4 cup lemon juice
1/4 cup granulated sugar
1 1/2 teaspoons salt
2 cups cashew pieces

In a large bowl, combine the salad ingredients.

Combine the first six dressing ingredients and whisk until smooth. pour over salad; toss to coat. Chill at least 1 hour.

Fold in cashews just before serving.

Makes 50 (1 cup) servings.