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Fancy Pants Chicken Salad

Recipe by Bonnie Elliot, Plain City, Ohio
First place, Farm to Table, 2018

Baking temperature: n/a
Baking time: n/a
Yield: 6 - 8 servings

  • 1, 8 oz. package of cream cheese
  • 1 cup mayonnaise
  • 2 tsp. curry powder
  • 1 tsp. kosher salt
  • 6 cups chopped cooked chicken (from Bluescreek Farm meat and Market, Plain City)
  • 1, 8 can crushed pineapple drained
  • 1 cup dried cranberries (Amish Heritage Market, Marysville)
  • 1 cup chopped roasted, salted almonds (Amish Heritage Market, Marysville)
  • Garnishes: fresh herbs and fruits: rosemary, parsley, blackberries, raspberries, sliced peaches (Union County Farmers’ Market)
  1. In a large bowl, hand mix together the cream cheese, mayo and curry.
  2. Stir in the chicken, pineapple and cranberries just until blended.
  3. 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.
  4. Invert chicken salad onto a cake stand; remove plastic wrap.
  5. Gently press chopped almond onto the sides of the chicken salad.
  6. Garnish with your choice of fruit and herbs.


This salad is just as tasty served from a bowl, on croissant/bread, crackers or however you desire. I normally poach chicken breast (2.25 lbs. = 6 cups chopped cooked), but you may use rotisserie or leftover cooked chicken.

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