Name: Curried Chicken Salad with Spiced Chickpeas and Raita
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 medium onion, chopped (1 cup); 1 tablespoon minced garlic; 1 tablespoon minced peeled ginger; 2 tablespoons vegetable oil; 1 tablespoon curry powder; 1 teaspoon ground cumin; 2 medium tomatoes, chopped (1 cup); 1 cup plain yogurt; 2 tablespoons cilantro; 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups); 1 cup red grapes, halved; 1 tablespoon vegetable oil; 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups); 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 cup plain yogurt; 1 seedless cucumber, peeled, cored, and chopped (2 cups); 2 tablespoons chopped mint; 1/2 cup sliced almonds, toasted; 4 (16-ounce) wide jars or containers with lids

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Curried Chicken Salad with Spiced Chickpeas and RaitaRomulo Yanes

Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic planned.

Cooks' notes:

•Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately.
•Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Recipe notes

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