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Chicken Salad for 50

 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, Iowa
50 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).
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.

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Chicken Salad for 50 (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.