Chicken Salad for 50
Source: Taste of Home
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 pineapple tidbits, drained (20 oz. each)
Dressing:
1 quart mayonnaise
2 cups (16 oz.) sour cream
2 cups whipped topping
1/4 cup lemon juice
1/4 cup sugar
1 1/2 tsp. salt
2 cups cashew pieces
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.
50 (1-cup) servings
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