8 oz. CREAM CHEESE softened
l c. MAYONNAISE
2 tsp. HOT CURRY POWDER
1 tsp. SALT
6 c. chopped cooked CHICKEN
8 oz. CRUSHED PINEAPPLE
2/3 c. DRIED CRANBERRIES
2 chopped SCALLIONS
1 c. chopped ROASTED SALTED ALMONDS
Garnish: SPRING MIX SALAD GREENS, sliced PEACHES, STRAWBERRIES, BLACKBERRIES, RASPBERRIES, GRAPES
Whisk together cream cheese, mayo, curry, and salt.
Add chicken, pineapple, cranberries and scallions.
Spoon mixture into an 8-inch cake pan that has been lined with plastic wrap.
Chill at least 8 hours or up to 24 hours.
Invert chicken salad over serving dish or cake stand.
Remove plastic wrap. Press chopped almonds onto the sides of the salad.
Garnish with salad greens and fruits of your choosing.
Makes 6-8 servings
(This is an adaptation of a Southern Living recipe)