I first tasted curried chicken salad at a small eatery in Dothan, Alabama, called The Basketcase Cafe. They served curried chicken salad with fruit and a poppyseed muffin, and it was absolutely delicious! Unless you just don’t like curry at all, you will probably love curried chicken salad. The combination of flavors and textures is really unique and delicious.
I don’t have the recipe for The Basketcase Cafe version, but this one is wonderful and the one that I use. It is adapted from Perfect Party Food and can be made ahead. Actually, this chicken salad tastes better after being refrigerated all day or overnight–time enough for the flavors to blend.
Chicken Salad
4 cups cubed cooked chicken
1 cup finely diced celery
1 red apple, finely diced
1 cup salted, dry roasted nuts (peanuts or cashews)
1/ cup golden raisins (I omit these-we don’t like raisins)
(I throw in diced fresh pineapple if I have on hand; this is optional)
Chicken Salad Dressing
2/3 cup mayonaise (I use Bama or Hellman’s light)
1/3 cup sour cream (can use reduced fat)
2 TB chopped Major Grey’s chutney (this is key to the recipe)
1 to 1 1/2 tsp. curry powder (I use more, as I love the curry flavor)
Combine all chicken salad ingredients in a bowl.
Combine all dressing ingredients in a bowl; mix well. Add to chicken salad ingredients and stir until well blended. Cover and refrigerate for at least 2 and up to 24 hours.
This pairs well with a sweet muffin (poppyseed or pumpkin), cantaloupe or fresh fruit, and croissants.
