The perfect salad to whip together for a warm summer day or a family gathering! Feeds a ton of people and super refreshing!
Credit: My Grandmother 🙂
Total: 30 min
Active: 15 min
Yield: 8 servings (1 cup per serving)
2 ¼ cup cooked chicken breasts (diced)
2 ¼ cup cooked mini shells
2 cups celery, finely diced
2 cups seedless red grapes, halved
4 hardboiled eggs, diced
10 oz. can Pineapple Tidbits, drained
1 cup Mayonnaise
½ cup sour cream
½ cup light cool whip
1 tablespoon lemon juice
1 tablespoon sugar
3/8 teaspoon salt
½ cup cashew pieces
Cook your chicken breasts and pasta ahead of time. This will make it go much quicker.
In a large bowl combine the first 6 dressing ingredients and whisk until smooth. Pour over the ingredients in the salad mix and toss to coat.
Chill at least one hour or overnight.
Just before serving, fold in cashew pieces.
Serve on a bed of lettuce or just by itself!
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