Sunday, April 11, 2010

Sunshine Chicken Salad

You can make this pretty enough for a Ladies Luncheon with a little extra effort. It's delicious and different and NO COOKING REQUIRED! I make this for the girls for 'Divas Do Dallas' weekend each summer. Sunshine Chicken Salad 1- 8 oz pkg cream cheese (I use lowfat) 1 c. mayo 2 tsp. curry powder 1 rotisserie chicken (or 6 cups of shredded chicken) 1-8 oz can of crushed pineapple 2/3 c. dried cranberries 1 c. chopped roasted almonds Sea salt and white pepper to taste Tear up the rotisserie chicken. (this is good therapy, too). In a medium bowl whisk together softened cream cheese, mayo, curry powder, salt and pepper until smooth. Stir in shredded chicken, drained pineapple and cranberries. You can top with almonds and serve or.... Spoon mixture into a plastic wrap lined 8" round cake pan, cover and chill for 8 hours or overnight. Invert onto a pretty plate or a pedestal cake stand. Gently press almonds into the sides and top of the salad. Garnish with grapes, berries, sliced mango, sliced peaches, edible flowers, whatever! Serve with crackers or pita bread.


Anonymous said...

That sounds good. I would leave out the pineapple though. I like pineapple just not in salads or on pizza. Fresh slices thought I could eat all day.

Moongrl722 said...

It would be good with grapes or apples, too, Yackie.

Life's a Beach! said...

That sounds great Jana! I make a similar one, but it doesn't have the cream cheese. Now I'm going to try yours!

Vee said...

I love fruit and nuts in chicken salad, Jana, but I've also never tried using cream cheese. Sounds yummy!

jeanie said...

Yummo! God Bless the inventor of rotisserie chicken.

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