Tuesday, June 7, 2011

Cha Cha Chicken Salad

This recipe was given to me by a friend who said she got it on the web but didn't know where... I'm guessing it came from the Southern Living web site (the picture on there is gorgeous!) It makes a fancy centerpiece - would be a great recipe for luncheon for the girls or a shower.

This salad is made then shaped in a springform cake pan - removed and decorated with a festive border of fresh herbs and berries, Cha-Cha Chicken Salad doubles as a quick and easy centerpiece for summer entertaining. Serve it as a luncheon entrée or as an appetizer with assorted crackers and sliced breads.

6 to 8 servings
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/4 cup diced green onion 
  • 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
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. 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.

Note - the original recipe contained curry, I hate, hate, hate curry so I eliminated it... and added a little diced green onion instead.