Yield: 8 servings
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1 (7 ounce) package elbow macaroni (2 cups uncooked)
2 cups cubed cooked chicken
1 large apple, cored and diced
1 cup sliced celery
1 cup seedless green grapes, halved
1 (15 ounce) can pineapple chunks, well drained
1 (11 ounce) can mandarin orange segments, well drained
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon sugar
1/8 teaspoon nutmeg

Prepare elbow macaroni according to package directions; drain.

In a medium bowl, combine macaroni, chicken, apple, celery, grapes, pineapple and oranges; mix well.

In a small bowl, blend mayonnaise, sour cream, sugar and nutmeg.
Add to salad mixture; toss to coat.
Cover; chill thoroughly.

Refrigerate leftovers.

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