Pineapple Curry Chicken Salad

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

Garnish with fresh herbs, berries and sliced peaches.