Cha-Cha Chicken Salad

Photo: Beth Dreiling; Styling: Rose Nguyen

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.

 

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill: 8 Hours


Ingredients

  • 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
  • 1 cup chopped roasted, salted almonds
  • Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation

  1. 1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
  2. 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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