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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: 328 calories, 23g fat (5g saturated fat), 112mg cholesterol, 274mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 12g protein .

Reviews for Chicken Salad for 50

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MY REVIEW
upt78
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."

MY REVIEW
muffinmonster
Reviewed Jul. 9, 2011

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

MY REVIEW
LoveIdaho
Reviewed Apr. 18, 2011

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

MY REVIEW
hungry22
Reviewed Jan. 16, 2010

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

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Wine Pairings

Light-Bodied White Wine

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