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Chicken Salad “Pie”

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Chicken Salad “Pie” Recipe

By Tammy Algood Published: December 1, 2016

  • Yield: 8 Servings



  1. Drain the pineapple into a small bowl and sprinkle with the gelatin. Let stand 1 minute to soften. Meanwhile, in the bowl of an electric mixer, combine the cream cheese, mayonnaise, curry powder, salt and pepper at medium speed until blended. Fold in the gelatin, chicken, pineapple and cranberries.
  2. Transfer to a springform cake pan that has been greased and lined with parchment. Spread evenly, cover and refrigerate at least 8 hours or until set. To serve, invert onto a cake plate and gently press the chopped pecans into the side. Garnish with the parsley and serve.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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