Chicken Salad for 50
When this was served at a women's luncheon, there were lots of recipe requests, The creamy dressing, grapes and cashews make it extra special.—Florence Vold, Story City, Iowa50 ServingsPrep: 40 min. + chilling
Ingredients
- 9 cups cubed cooked chicken
- 9 cups cooked small pasta shells
- 8 cups chopped celery
- 8 cups seedless green grapes halves
- 18 hard-cooked eggs, chopped
- 2 cans (20 ounces each) pineapple tidbits, drained
- DRESSING:
- 4 cups mayonnaise
- 2 cups (16 ounces) sour cream
- 2 cups whipped topping
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 2 cups cashew halves
Directions
- In two very large bowls, combine the first six ingredients. In
- another large bowl, whisk the first six dressing ingredients. Pour
- over the chicken mixture; toss to coat. Cover and refrigerate for at
- least 1 hour. Stir in cashews just before serving. Yield: 50
- servings (1 cup each).
Nutrition Facts: 1 cup equals 328 calories, 23 g fat (5 g saturated fat), 112 mg cholesterol, 274 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.