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
¼	cup	lemon juice
¼	cup	sugar
1½	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