Recipe information
Ingredients for - Chicken Salad for 50
1. 9 cups cubed cooked chicken -
2. 9 cups cooked small pasta shells -
3. 8 cups chopped celery -
4. 8 cups seedless green grapes halves -
5. 18 hard-boiled large eggs, chopped -
6. 2 cans (20 ounces each) pineapple tidbits, drained -
8. 4 cups mayonnaise -
14. 2 cups cashew halves -
How to cook deliciously - Chicken Salad for 50
1. Stage
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.
