Thaw 6 cups ½” All White Cooked Diced Chicken (code 12000).
In a large bowl, whisk together:
8 oz cream cheese, softened
1 cup mayonnaise
2 tsp curry powder
1 tsp salt
Stir into mixture:
1 (8 oz) can crushed pineapple
2/3 cup sweetened dried cranberries
just until blended.
Spoon mixture into a plastic wrap-lined 8″ 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 1 cup chopped, roasted salted almonds onto the sides of chicken salad.
Garnish with fresh herbs, berries and sliced peaches.