Chicken Salad for 50

Yield: 50 (1 cup) servings

Ingredients

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

Instructions

1. In a large bowl, combine the salad ingredients.
2. Combine the first six dressing ingredients and whisk until smooth. pour over salad; toss to coat.
3. Chill for at least 1 hour.
4. Fold in cashews just before serving.