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Chicken Salad for 50 Recipe

Chicken Salad for 50 Recipe

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 YIELD:50 servings

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

  • 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).

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.

Wine Pairings

Light-Bodied White Wine

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