Pineapple Curry Chicken Salad

1. Thaw 6 cups ½” All White Cooked Diced Chicken (code 12000).
2. In a large bowl, whisk together:
   8 oz cream cheese, softened
   1 cup mayonnaise
   2 tsp curry powder
   1 tsp salt
3. Stir into mixture:
   chicken,
   1 (8 oz) can crushed pineapple
   2/3 cup sweetened dried cranberries
   just until blended.
4. Spoon mixture into a plastic wrap-lined 8″ round cake pan; cover and chill at least 8 hours or up to 24 hours.
5. Invert chicken salad onto a cake stand and remove plastic wrap.
6. Gently press 1 cup chopped, roasted salted almonds onto the sides of chicken salad.

Garnish with fresh herbs, berries and sliced peaches.