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
Chicken Salad for 50
Chicken Salad for 50
Prep Time
20 min
Cook Time
20 min
Yield
50 servings (1 cup each)
Ingredients
- 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
- DRESSING:
- 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
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.
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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