"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

Metric US

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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.