Chicken Salad

2 1/4 C. cooked, diced chicken 
2 1/4 C. cooked mini shell macaroni 
2 C. seedless green grape halves 
4 hard cooked eggs, diced 
1 (8 oz) can pineapple tidbits, drained


Dressing:
1 C. mayonnaise 
1/2 C. sour cream 
1/2 C. whipped topping 
1 T lemon juice 
1 T. sugar 
salt to taste 
1/2 C. cashew pieces 


In a large bowl combine the first 6 ingredients. 
Combine the first 6 dressing ingredients and whisk till smooth. 
Pour over salad; toss to coat. 
Chill at last 1 hour. 
Fold in cashews just before serving.