I found the chicken spread tasty and several ladies asked for the recipe so I will post it here. The recipe comes from the blog Home Is Where the Boat Is.
Cha-Cha Chicken Salad
A creamy chicken salad that’s pressed into a mold and inverted onto a plate or cake stand, made 8 – 24 hours in advance.
Ingredients
1 (8-oz.) package cream cheese, softened (feel free to use lite cream cheese)
¾ cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, dried cranberries, chopped almonds
Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch 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 chopped almonds onto sides of chicken salad. Garnish, if desired.
This was one of the photos that disappeared during the photo mishap
