9 cups of diced cooked chicken
9 cups cooked mini shell macaroni
8 cups diced celery
8 cups seedless green grapes halved
18 hard cooked eggs, diced
2 cans (20 oz. each) pineapple tidbits, drained
1 quart mayonaise
2 cups ( 16 oz. ) sour cream
2 cups whipped topping
1/4 cup lemon juice
1/4 cup sugar
1 1/2 tsp salt 2 cups cashew nuts
In a large bowl, combine first 6 ingredients. Combine the first 6 dressing ingredients and whisk until smooth. Pour over salad; toss to coat. Chill at least 1 hour. Fold in cashews just before serving.
Recipe may be cut in half this makes 50 servings.