1 pkg. (8 ounces) cream cheese, room temperature
1 cup cooked chicken breast, finely chopped
¾ almonds, toasted and finely chopped (we used slivered, blanched almonds)
⅓ cup real mayonnaise
3 tablespoons chutney, chopped (mango works great)
1 tablespoon yellow curry powder
¼ teaspoon salt
½ to 1 cup flaked coconut
2 tablespoons fresh parsley, finely chopped
To toast the almonds, lay almond slivers in a single layer on a baking sheet and place in a 325-degree oven for 5 to 7 minutes until lightly golden brown and aromatic. Transfer immediately to cutting board and finely chop before using.
In a large bowl, mix cream cheese, chicken, toasted almonds, mayonnaise, chutney, curry and salt. For best results, use a rubber spatula to fold and press the mixture until well combined. Chill for at least 2 hours, or even overnight. May be prepared 2 to 3 days in advance.
To serve, shape into 1 large or 2 small balls. In a shallow baking dish, mix the coconut with the parsley until well combined. Roll the ball in coconut mixture until completely coated. Serve with grapes and rice or naan crackers.
To freeze: After forming the mixture into balls, wrap in plastic wrap and freeze in an airtight container or plastic freezer bag for up to 2 months. Thaw before adding coconut mixture.