Rating: 5 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 16

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.

Patricia Greene, Murfreesboro, Tennessee
Recipe by Southern Living June 2007

Gallery

Beth Dreiling; Styling: Rose Nguyen

Recipe Summary

prep:
20 mins
chill:
8 hrs
total:
8 hrs 20 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement
Advertisement