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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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    50 servings (1 cup each)


  • 9 cups cubed cooked chicken
  • 9 cups cooked small pasta shells
  • 8 cups chopped celery
  • 8 cups seedless green grapes halves
  • 18 hard-boiled large eggs, chopped
  • 2 cans (20 ounces each) pineapple tidbits, drained
  • 4 cups mayonnaise
  • 2 cups sour cream
  • 2 cups whipped topping
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 2 cups cashew halves


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

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Average Rating:
  • upt78
    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.

  • muffinmonster
    Jul 9, 2011

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

  • LoveIdaho
    Apr 18, 2011

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

  • hungry22
    Jan 16, 2010

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