This curried chicken salad Basketcase Cafe copycat recipe is my attempt to recreate my favorite chicken salad EVER.
When Zane and I were newly weds, we moved to Dothan, Alabama, where we lived for three years. While there, one of my favorite places to eat was The Basketcase Cafe. It was the hot spot back then, and I am sure it still is today. If you ever travel through Dothan, I highly recommend a lunch stop here (and definitely try the chicken salad).
I worked for years to create a similar tasting version of the Basketcase Cafe’s curried chicken salad. I have no idea how close I am to the original, but in the process of trying, I’ve come up with a yummy version that we all love.
The main cast of characters contributing to the fabulous, complex flavor of the curried chicken salad is as follows:
Curry powder is a mixture of up to 20 spices, herbs, and seeds made into a single powder. Penzey’s has several variations that you can smell before buying. I use the regular.
Chutney is basically a savory jam with ingredients like vinegar, mustard seed, and onion. It has a spicy kick and is great with cheese on a charcuterie board or spread on melted cheese sandwiches. I love The Virginia Chutney Company Major Grey’s mango chutney; it is FAB! I buy it at The Fresh Market. If you can find this chutney, you’ll definitely want to buy some.
Wickles relish is what I use for this curried chicken salad, as it adds yet another layer of spiciness to the mix. You can use regular if that’s all you have.
I serve this curried chicken salad with fresh seasonal fruit and a sweet bread. My favorite summer sweet bread is this Strawberry Pecan Nut Bread. In Fall, I love serving this chicken salad with my pumpkin pecan bread.
Chicken: I cover my boneless breasts with foil and bake them; you can also poach them if you prefer.
Meat prep. I am obsessed with my chicken being of uniform consistency, so I always chop it in my food processor. I use the Ninja that I bought this year (to replace my VitaMix). I honestly don’t know how I lived without it. I bought the entire Ninja Intellisense System that also spiralizes. I link to what I have below in case any of you is in the market for a do-everything machine.
The recipe is below; I do hope you’ll try it and leave feedback in the comments of the post. As always, I am so grateful that you stopped by and wish you a joyful, blessed & savvy day!!!
- 3-4 boneless, skinless breasts (or 2-2.5 lbs)
- 2 stalks celery, diced small
- extra virgin olive oil
- salt & pepper
- 3/4 cup mayo
- 2 TB mango chutney
- 3 TB Wickles relish
- 2-3 tsp curry (add more to taste)
- 1/2 cup slivered almonds, optional
- Preheat oven to 400 degrees; line baking sheet with foil.
- Cut chicken breasts into uniform size tenders; arrange on baking sheet.
- Drizzle chicken with EVOO and season with salt & pepper.
- Cover with foil; bake until done (40-45 minutes). Allow to cool.
- Finely chop chicken by hand or with a food processor.
- Place chicken and chopped celery in bowl; set aside.
- In small bowl, place mayonnaise, chutney & relish. Stir until smooth and well blended.
- Add curry powder; stir until smooth.
- Pour dressing over chicken/celery; mix until well incorporated.
- Stir in almonds if using.
Amount Per Serving: Calories: 1446 Total Fat: 51g Saturated Fat: 7g Cholesterol: 662mg Sodium: 664mg Carbohydrates: 24g Sugar: 11g Protein: 216g