This chicken salad is phenomenal. There’s just the right amount of spice from the curry powder, balanced by the sweetness of the cranberries and pineapple. The fruit it’s overwhelming, but it adds just a touch of something special that really makes this a standout chicken salad. My mom actually made this for a Christmas party, but it was too delicious not to share. It’s great for a potluck since it makes a ton, or you can halve the recipe if you don’t need a ton. This is great served with crudités, on a bed of spinach, or with bread or crackers.
Adapted from Home is Where the Boat Is
- 1 (8oz) pkg reduced fat cream cheese, room temperature
- 1/2 cup light mayonnaise
- 2 Tbsp curry powder
- 1 tsp salt
- 6 cups chopped cooked chicken (about 3 chicken breasts)
- 1 (8oz) can crushed pineapple, drained
- 2/3 cup dried cranberries
- 1 cup chopped roasted, salted almonds
In a large bowl, whisk together the cream cheese, mayo, curry powder and salt, until smooth. Stir in chicken, pineapple and cranberries until well mixed.
If desired, line a bowl, or jello mold with cling wrap and then scoop chicken salad into the mold, pressing down hard to compact it. Refrigerate for at least 8 hours, but up to 24 hours. Invert mold onto a serving dish and garnish with chopped almonds. Serve with crudités, crackers, bread, or over a bed of spinach.