Cha Cha Chicken Salad

Prep Time
Cook Time
8h 30m
Ready In

"Modified from Southern Living, June 2007; Recipe by Patricia Greene, Murfreesboro, TN. Impress your guests with this creamy chicken salad molded and inverted onto a cake stand. Press slivered almonds into the side and surround the chicken salad with fresh herbs and fruit clusters for an over-the-top presentation. Note: Chill time equals cook time!"

Original is 9 servings


  • Serving Size: 1 (116 g)
  • Calories 226
  • Total Fat - 14.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 70.7 mg
  • Sodium - 633.2 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.5 g
  • Protein - 14.4 g
  • Calcium - 298.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a 2-cup microwavable measuring cup or bowl, nuke undrained pineapple and cranberries for 1-2 minutes. Set aside to cool slightly.

Step 2

Whisk together softened cream cheese, 1/2 cup mayo, curry powder and salt in a large bowl; stir in chicken and green onions just until blended.

Step 3

Add pineapple and cranberries to chicken mixture, adding more mayo if desired.

Step 4

Taste for salt and curry powder.

Step 5

For an impressive display, spoon mixture into a plastic wrap-lined 8-inch round cake pan or bowl; cover and chill at least 8 hours, or up to 24 hours. Invert chicken salad onto a pedestal cake stand, and remove plastic wrap. Gently press slivered almonds onto sides of chicken salad. Garnish with herbs and fruit, if desired.

Tips & Variations

  • Roast chicken, or purchased whole rotisserie chicken
  • Plastic wrap lined 8-inch cake pan or bowl
  • Pedestal cake plate, if desired for impressive display

0 Reviews

You'll Also Love