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
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.
Loading Popular in the Community
Loading Reviews
