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Cha Cha Chicken Salad

Created by Kerfuffle-Upon-Wincle (KUW) on February 16, 2015

1 can (8 ounce) crushed pineapple (undrained)
2/3 cup dried cranberries (orange-flavored sweetened dried cranberries, i.e., Trader Joe's)
1 package (8 ounce) low fat cream cheese (i.e., Neufchatel softened)
1/2 to 1 cup mayonnaise
1 to 2 teaspoons curry powder

1 teaspoon salt
6 cups chopped cooked chicken
2 green onions (OPTIONAL; white and greens, minced)
1 cup slivered almonds (roasted)
Garnishes: (fresh herbs, blackberries, raspberries, red grape clusters, sliced peaches or plums)

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.