Curried Chicken Salad with Spiced Chickpeas and Raita

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

From the kitchen of Carly

Warm spiced chicken meets cool yogurt raita in this curry-forward salad that's equally at home for lunch or dinner. Crispy roasted chickpeas add textural punch while fresh cilantro and tomato keep everything bright and grounded.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium onion, chopped (1 cup)
11 tablespoon minced garlic
11 tablespoon minced peeled ginger
12 tablespoons vegetable oil
11 tablespoon curry powder
11 teaspoon ground cumin
12 medium tomatoes, chopped (1 cup)
11 cup plain yogurt
12 tablespoons cilantro
11 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
11 cup red grapes, halved
11 tablespoon vegetable oil
11 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
11 teaspoon ground cumin
11/2 teaspoon turmeric
11/4 teaspoon cayenne
11 cup plain yogurt
11 seedless cucumber, peeled, cored, and chopped (2 cups)
12 tablespoons chopped mint
11/2 cup sliced almonds, toasted
14 (16-ounce) wide jars or containers with lids

Instructions

Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.