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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Ingredients:
1 (8 ounce) package cream cheese, softened |
1 cup mayonnaise |
2 teaspoons curry powder |
1 teaspoon salt |
6 cups chopped cooked chicken |
1 (8 ounce) can crushed pineapple |
2/3 cup orange-flavored dried sweetened cranberries |
1 cup chopped chopped roasted salted almond |
fresh herb, blackberries, raspberries, sliced peaches |
Directions:
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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