Dice cooked chicken into approximately 1/2 inch pieces.

Cook small shell pasta according to package directions until al dente, then drain and cool.

Dice celery into small, bite-sized pieces.

Halve green seedless grapes.

Dice hard-boiled eggs.

Drain pineapple tidbits thoroughly.

In a large bowl, combine diced chicken, cooked pasta, diced celery, halved grapes, diced eggs, and drained pineapple tidbits.

In a separate bowl, combine mayonnaise, sour cream, prepared whipped topping, lemon juice, sugar, and salt.

Whisk dressing ingredients together until smooth and well combined.

Pour the dressing over the salad mixture in the large bowl.

Toss gently to coat all ingredients evenly with the dressing.

Cover the bowl tightly with plastic wrap or transfer to an airtight container.

Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld.

Just before serving, gently fold in cashew pieces.

Serve chilled.