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Wednesday, October 10, 2012

Cha-Cha Chicken Salad


Cha-Cha Chicken Salad

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.

Southern Living JUNE 2007
  • Yield: Makes 6 to 8 servings
  • Prep time:20 Minutes
  • Chill:8 Hours













Ingredients
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
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

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.

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