Chicken Salad for 50 Recipe
When this was served at a women's luncheon, there were lots of recipe requests, The creamy dressing, grapes and cashews make it extra special.—Florence Vold, Story City, Iowa
50 Servings
Prep: 40 min. + chilling
Ingredients
9 cups cubed cooked chicken
9 cups cooked small pasta shells
8 cups chopped celery
8 cups seedless green grapes halves
18 hard-cooked eggs, chopped
2 cans (20 ounces each) pineapple tidbits, drained
DRESSING:
4 cups mayonnaise
2 cups (16 ounces) sour cream
2 cups whipped topping
1/4 cup lemon juice
1/4 cup sugar
1-1/2 teaspoons salt
2 cups cashew halves
Directions
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. Yield: 50 servings (1 cup each).
Nutrition Facts: 1 cup equals 328 calories, 23 g fat (5 g saturated fat), 112 mg cholesterol, 274 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.
Chicken Salad for 50 published in Taste of Home June/July 1996, p54
New Use for Ice Cream Cones
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)
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