First Place, Farm to Table, Ohio State Fair, recipe by Bonnie Elliot
Ingredients:
- 1 8 oz. package of cream cheese
- 1 cup mayonnaise
- 2 tsp. curry powder
- 1 tsp. kosher salt
- 6 cups chopped cooked chicken
- 1 8 oz. can crushed pineapple drained
- 1 cup dried cranberries
- 1 cup chopped roasted, salted almonds
- Garnishes: fresh herbs and fruits: rosemary, parsley, blackberries, raspberries, sliced peaches
Directions:
- In a large bowl, hand mix together the cream cheese, mayo and curry. Stir in the chicken, pineapple and cranberries just until blended.
- If desired 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; remove plastic wrap.
- Gently press chopped almonds onto the sides of the chicken salad. Garnish with your choice of fruit and herbs.
