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Cha Cha Chicken Salad


1 (8-oz.) package cream cheese, softened

1 cup mayonnaise

2 teaspoons curry powder (or less per taste)

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



Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

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


Patricia Greene, Murfreesboro, Tennessee, Southern Living
JUNE 2007

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