Rafed English

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
    Garnishes: fresh herbs, blackberries, raspberries, sliced peaches


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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