Chicken Salad for 50 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 � cup lemon juice � cup sugar 1� 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 |
Razzle Dazzle Recipes
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