Chicken Salad for 50 Recipe

4.5 4 3
Chicken Salad for 50 Recipe
Chicken Salad for 50 Recipe photo by Taste of Home
Publisher Photo

Chicken Salad for 50 Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 9 cups diced cooked chicken
  • 9 cups cooked mini shell macaroni
  • 8 cups diced celery
  • 8 cups seedless green grape halves
  • 18 hard-cooked eggs, diced
  • 2 cans (20 ounces each) pineapple tidbits, drained
  • DRESSING:
  • 1 quart 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 pieces

Directions

In a large bowl, combine the first six ingredients. Combine the first six dressing ingredients and whisk until smooth. Pour over salad; toss to coat. Chill at least 1 hour. Fold in cashews just before serving. Yield: 50 (1-cup) servings.
Originally published as Chicken Salad for 50 in Taste of Home June/July 1996, p54

Nutritional Facts

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

  • 9 cups diced cooked chicken
  • 9 cups cooked mini shell macaroni
  • 8 cups diced celery
  • 8 cups seedless green grape halves
  • 18 hard-cooked eggs, diced
  • 2 cans (20 ounces each) pineapple tidbits, drained
  • DRESSING:
  • 1 quart 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 pieces
  1. In a large bowl, combine the first six ingredients. Combine the first six dressing ingredients and whisk until smooth. Pour over salad; toss to coat. Chill at least 1 hour. Fold in cashews just before serving. Yield: 50 (1-cup) servings.
Originally published as Chicken Salad for 50 in Taste of Home June/July 1996, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Salad for 50

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
upt78 User ID: 5734155 18591
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 User ID: 2793033 23841
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 User ID: 4015954 6061
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 User ID: 4807589 10461
Reviewed Jan. 16, 2010

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

Loading Image