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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 50 |
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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 Ingredients:
9 cups cubed cooked chicken |
9 cups cooked small pasta shells |
8 cups chopped celery |
8 cups seedless green grapes halves |
18 hard-cooked eggs, chopped |
2 cans (20 ounces each) pineapple tidbits, drained |
dressing: |
4 cups mayonnaise |
2 cups (16 ounces) 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:
1. 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. Yield: 50 servings (1 cup each).
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