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	Cream Cheese Chicken Salad of 0
	By: Aundreas "Non-mayo chicken salad. Use as a filling for main dishes or appetizers."


Prep Time: 20 minutes Cook Time: 10 minutes Ready In: 30 minutes Servings: 8-10	Print Add to My Recipes Rate It Flag


	16 oz Cream Cheese at room temperature
	1/3 Cup Water (lukewarm)
	3 TBS Sour Cream
	1 tsp Garlic Powder
	1/8 tsp Ground Cloves
	1 TBS Fresh Chives (chopped)
	1 TBS Fresh Ginger (peeled and minced or pressed)
	3/4 Cup Dried Cranberries
	3/4 Cup Slivered Almonds
	3 Chicken Breasts (medium, pre-cooked, cooled)
	1 White Onion (medium-sized, minced)

Cook onion until golden brown. Set aside and let cool.
Shred the chicken breasts and set aside.
In a large mixing bowl,beat the cream cheese until smooth.Add the water a tablespoon at a time until all of the water has been incorporated and the mixture is smooth and creamy.
Mix the sour cream, fresh herbs, and spices into the beaten cream cheese.
Stir in the shredded chicken and onions.
Add salt to taste.
Serve chilled or warmed. Use as a filling for sandwiches, cream puffs, phyllo, lettuce wraps, tortillas, etc.