Prep Time
20 Mins
Chill Time
8 Hours
Yield
Makes 6 to 8 servings
Photo: Beth Dreiling; Styling: Rose Nguyen

How to Make It

Step 1

Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

Step 2

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.

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