Chicken Salad for 50 Salad 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 (20 ounce) cans pineapple tidbits, drained Dressing 1 quart mayonnaise 2 cups (16 ounces) sour cream 2 cups whipped topping 1/4 cup lemon juice 1/4 cup granulated sugar 1 1/2 teaspoons salt 2 cups cashew pieces In a large bowl, combine the salad 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. Makes 50 (1 cup) servings.