Cha-Cha Chicken Salad

https://homeiswheretheboatis.net/2012/11/26/making-lists-and-make-ahead-holiday-appetizers/


Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.

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

Ingredients

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

Preparation

 

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.

http://homeiswheretheboatis.net/2012/11/26/making-lists-and-make-ahead-holiday-appetizers/

Comments