Cha-Cha Chicken Salad

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A creamy chicken salad that’s pressed into a mold and inverted onto a plate or cake stand, made 8 – 24 hours in advance.


1 (8-oz.) package cream cheese, softened (feel free to use lite cream cheese)

¾  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, dried cranberries, chopped 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.