Impress your guests with this exotic, colorful, creamy-chicken salad!
Hawaiian Chicken Salad comes together so simply with fresh pineapple fruit, cream cheese, curry and orange-flavoured cranberries, making the most glorious salad ever. Every bite is absolutely bursting with flavor!
Prep Time: 20 min;
Chill Time: 8 h or overnight;
225g (8-oz.) cream cheese, softened
230g (1 cup) mayonnaise (Home made mayonnaise)
2 tsp curry powder
1 tsp salt
750g (6 cups) chicken, cooked and chopped
225g (8-oz.) crushed pineapple, fresh (or canned)
2/3 cup dried cranberries, orange-flavoured, sweetened
110g (3.9-oz.) (1 cup) chopped almonds, roasted, salted
berries (blackberries, raspberries, strawberries)
1. In a large bowl, whisk together cream cheese, mayonnaise, curry powder and salt.
2. Stir in chicken, pineapple, and cranberries (orange-flavoured) just until blended.
3. Line with plastic wrap a 20 cm (8-inch) round cake pan. Spoon the mixture into the pan. Cover and chill at least 8 hours or overnight.
4. Transfer chicken salad (up-side down) onto a cake plate, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish with fresh herbs and berries.
To eat is a necessity, but to eat intelligently is an art.― François de la Rochefoucauld