Hawaiian Chicken Salad "Cake"
By Feli Chic'Cuisine
Impress your guests with this exotic, colourful, creamy-chicken salad!
If you love a balance of sweet, savory, and creamy flavors, this Hawaiian Chicken Salad "Cake" is a must-try! It’s not just another chicken salad - this version is beautifully molded into a cake shape, coated with crunchy roasted almonds, and garnished with vibrant fresh herbs and berries.
Perfect for special gatherings, potlucks, or a unique centerpiece at brunch, this dish is as visually stunning as it is delicious.
This exotic Hawaiian Chicken Salad ''Cake'' comes together so simply with fresh pineapple fruit, cream cheese, curry and orange-flavoured cranberries, making the most glorious salad ever. Every bite is absolutely bursting with flavour!
You might also like to try: Greek Yoghurt Celeriac Chicken Salad
Why You'll Love This Recipe
Burst of flavors – The combination of juicy pineapple, tangy cranberries, and warm curry powder creates a delightful contrast.
Creamy yet crunchy – Soft cream cheese and mayonnaise provide a luscious texture, while almonds add a satisfying crunch.
Easy to prepare ahead – This dish is best made in advance, making it a stress-free option for entertaining.
Make This Salad Before Your Next Gathering!
For a small birthday gathering, I wanted something unique yet easy to prepare, so I decided to make this Hawaiian Chicken Salad "Cake." The night before, I mixed creamy mayo, cream cheese, sweet pineapple, and tangy cranberries, then let it chill, hoping it would hold its shape.
The next day, it unmolded perfectly! I pressed almonds onto the sides, garnished it with fresh berries and herbs, and suddenly, it looked like something straight out of a gourmet cookbook. When I set it on the table, my friends' faces lit up with pure delight.
If you’re looking for a dish that’s as stunning as it is delicious, this Hawaiian Chicken Salad "Cake" is a must-try. It’s easy to prepare ahead of time, packed with flavor, and guaranteed to impress your guests. Whether for a birthday, brunch, or special occasion, this dish will be the talk of the table. Try it out—you won’t regret it!
How to Make Homemade Mayonnaise
Tips for Making the Perfect Hawaiian Chicken Salad "Cake"
Use Homemade Mayonnaise for Better Flavor - In addition to cream cheese, mayonnaise is essential for adding depth of flavor and a rich, savory touch. If you have the time, try making homemade mayonnaise - it’s fresher, healthier, and surprisingly easy to prepare.
Choose the Right Pineapple - For the best taste, use ripe, sweet fresh pineapple. If using canned pineapple, be sure to drain and lightly squeeze out excess juice to prevent the salad from becoming watery.
Chill for the Best Texture - Refrigerate the salad for at least 4 hours or overnight so it firms up and holds its shape when unmolded.
Press the Almonds Firmly - When coating the sides with almonds, press them in gently but firmly so they stick well and create a beautiful, even crust.
Garnish Just Before Serving - Add fresh herbs, berries, and sliced peaches right before serving to keep them fresh and vibrant.
This exotic chicken and pineapple salad is incredibly easy to prepare - just mix, chill, and garnish. Follow these tips to make sure your dish turns out perfectly every time!
Serving Suggestions
This Hawaiian Chicken Salad pairs wonderfully with:
✔ Crackers or crostini – For a delightful crunch.
✔ Fresh greens – Serve with arugula or baby spinach for a light meal.
✔ Mini croissants or sandwich bread – Turn it into a gourmet chicken salad sandwich.
Hawaiian Chicken
Salad "Cake"
This Hawaiian Chicken Salad "Cake" is more than just a salad—it's a showstopper! Whether you're hosting a party or just want to elevate your meal, this unique dish is sure to impress. Try it out and let me know how you like it!
⏱ Prep Time: 20 min ⏱Chilling Time: 4 h
🍽 Serves: 8-10
Ingredients
750g (6 cups) chicken, cooked and chopped
225g (8 oz.) crushed pineapple, fresh or canned
225g (8 oz.) cream cheese, softened
230g (1 cup) mayonnaise
2/3 cup dried cranberries, orange-flavoured, sweetened
2 tsp curry powder
salt, to taste
To Garnish
110g (3.9-oz/1 cup) chopped almonds, roasted, salted
fresh herbs: rosemary, thyme, basil
berries: blackberries, raspberries, strawberries
sliced peaches (optional)
Method
Mix the Ingredients
In a large mixing bowl, combine the chopped chicken, crushed pineapple, softened cream cheese, mayonnaise, cranberries, curry powder, and salt. Stir just until everything is well blended.
Mold the Salad
Line an 8-inch (20 cm) springform pan with two layers of plastic wrap, allowing extra to hang over the edges. Spoon the chicken salad mixture into the pan, smoothing the top. Cover it with the overhanging plastic wrap and refrigerate for at least 4 hours or overnight.
Unmold and Decorate
Carefully turn the chilled chicken salad onto a cake plate and remove the plastic wrap. Press the chopped almonds onto the sides, creating a beautiful nutty crust.
Garnish and Serve
Arrange fresh herbs, berries, and optional sliced peaches around the salad for a vibrant and elegant presentation. Serve chilled and enjoy!
Enjoy!
To eat is a necessity, but to eat intelligently is an art.― François de la Rochefoucauld
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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