Recipe for cooking chicken salad for 50

Super Salad Recipes :: Large Yield Salads

Chicken Salad for 50

Salad
9 C. diced cooked chicken
9 C. cooked mini shell macaroni
8 C. diced celery
8 C. seedless green grape halves
18 hard-cooked eggs, diced
2 (20 oz.) cans pineapple tidbits, drained

Dressing
1 qt. mayonnaise
2 C. (16 oz.) sour cream
2 C. whipped topping
1/4 C. lemon juice
1/4 C. sugar
1 1/2 tsp. salt
2 C. cashew pieces

In a lrg. bowl, Mix together the salad ingredients.

Mix together the first six dressing ingredients and whisk until smooth. pour over salad; toss to coat. Chill at least 1 hr..

Fold in cashews just before servings.

Makes approximately 50 (1 C.) servings.