Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
GREAT! Try some orange or tangerine zest in the cranbarries sprinkled with som of the juice or soaked..gives that great orange hint..and you can control the orange flavor!! Fresh herbs using just thyme and a little Rosemary works great.(.even a touch of ground sage). PARSLEY! Will always give a fresh herb taste without altering the other flavors..since it was asked..also other molds work great..small individ..for smaller group seated lunch!but GREAT RECIPE
Made this for a luncheon at work served with pita chips, it was a huge hit! I could not find orange cranberries so I used regular dried cranberries and added 2 tsp of dried grated orange rind. I used 1/3 fat free cream cheese and low fat Duke's mayo. The only other thing I did differently than directed was to mound the chicken salad in bowl, leaving room to put the crushed almonds around the sides, then pressed out the mound to create the coating before it was unmolded. It turned out beautiful and delicious. Will definitely make again.
Made it last night. I used the blueberry-flavored cranberries and it added a unique flavor. I used 1/2 the cream cheese and light mayo. I used regular, sliced almonds (without toasting) and it was crunchy and good.
This was a good recipe. It didn't make as much as I had expected, and I am not a huge fan of curry. I thought i'd try to recipe since there wasn't a lot of curry in the recipe, but it was still pretty strong for me. The rest of my family liked it, though.
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