Impress your guests with this creamy chicken salad that's pressed into a mold and inverted onto a cake stand. Press chopped almonds into the side and surround the chicken salad with fresh herbs and fruit for an over-the-top presentation.
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
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.