Chicken Salad For 50 - cooking recipe

Ingredients

9 cups diced cooked chicken
9 cups cooked small shell pasta
8 cups diced celery
8 cups green seedless grapes, halves
18 hard-boiled eggs, diced
2 (20 ounce) cans pineapple tidbits, drained
DRESSING
1 quart mayonnaise
2 cups sour cream
2 cups prepared whipped topping
1/4 cup lemon juice
1/4 cup sugar
1 1/2 teaspoons salt
2 cups cashew pieces

Preparation

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.