Chicken Salad For 50
|Diced cooked chicken||9 Cup (144 tbs)|
|Cooked macaroni shells||9 Cup (144 tbs) (Mini Shell)|
|Diced celery||8 Cup (128 tbs)|
|Halved seedless green grapes||8 Cup (128 tbs)|
|Hard-cooked eggs||18 , diced|
|Canned pineapple tidbits||40 Ounce, drained (2 Cans, 20 Ounce Each)|
|Sour cream||16 Ounce (2 Cups)|
|Whipped topping||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cashew pieces||2 Cup (32 tbs)|
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.