Molded Chicken Salad
 
Makes 8 to 12 servings
Ingredients
  • 6 cups cooked chopped chicken
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup sliced green onion
  • 1 cup grated carrot
  • 2 tablespoons Dijon mustard
  • 1 tablespoon curry powder
  • 1½ teaspoons kosher salt
  • ¼ cup toasted shredded coconut
  • ¼ cup toasted finely chopped pecans
  • ¼ cup toasted finely chopped walnuts
  • ¼ cup finely chopped smoked almonds
  • 1 cup mango chutney Seeded crackers, to serve
  • Garnish: fresh rosemary, fresh parsley, fresh cranberries
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment, combine chicken, cream cheese, mayonnaise, green onion, carrot, mustard, curry powder, and salt. Beat at medium-low speed until smooth.
  2. Line an 8-inch round cake pan with plastic wrap. Spoon chicken mixture into prepared pan and press to fill. Cover with plastic wrap. Refrigerate for 8 to 24 hours.
  3. Uncover pan, and gently invert chicken salad onto serving platter, discarding plastic wrap.
  4. In a medium bowl, combine coconut, pecans, walnuts, and almonds. Gently press mixture into sides of chicken salad. Spoon mango chutney on top. Serve with crackers, and garnish with rosemary, parsley, and cranberries, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/molded-chicken-salad/