Thursday, March 6, 2008

Cha Cha Chicken Salad


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

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
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.
Makes 6 to 8 servings


Jillian said...

I made this chicken salad for a shower and got tons of compliments. I put the chicken salad on your bunco buns discussed in a previous recipe. I added party picks and olives to the top to dress them up. They were a hit! Thanks for the great recipes!

Karen said...

I made this tonight for me and the hubs. It was very good . . oh, and I made it without the cranberries. If you really like curry, you could add another 1-2 tsp. to spice it up! Anyway, thanks for the receipe. It's a keeper.