Chicken Salad for 50 Recipe
Chicken Salad for 50 Recipe photo by Taste of Home

Chicken Salad for 50 Recipe

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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, Iowa
TOTAL TIME: Prep: 40 min. + chilling
MAKES:50 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 50 servings


  • 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
  • 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

Nutritional 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.


  1. 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).
Originally published as Chicken Salad for 50 in Taste of Home June/July 1996, p54

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 30, 2012

"This is a good recipe. I added more chicken and just a little more salad dressing and used 7 eggs and 4 yolks. I had leftovers and on the next day the chicken salad tasted much better. For the next time, I am going to use red grapes and raisins. And will not add the green grapes and pineapples. Stay tune for the results."

Reviewed Jul. 9, 2011

"We made it for a graduation open house. Went really well! Tasted terrific - chunky, creamy and altogether delicious!"

Reviewed Apr. 18, 2011

"Trying using red grapes-a little more flavor, plus it adds color. We didn't use the eggs."

Reviewed Jan. 16, 2010

"I feel it nees more chicken in the recipe, otherwise I really liked the flavor combinations."

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