CURRIED CHICKEN SALAD WITH SPICED CHICKPEAS AND RAITA

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Curried Chicken Salad with Spiced Chickpeas and Raita image

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.

Provided by Paul Grimes

Categories     Chicken     Poultry     Tomato     Picnic     Kid-Friendly     Yogurt     High Fiber     Lunch     Tree Nut     Almond     Spice     Curry     Cucumber     Chickpea     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield Makes 4 servings

Number Of Ingredients 25

For curried chicken salad:
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
For chickpeas:
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
For raita and topping:
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
Equipment:
4 (16-ounce) wide jars or containers with lids

Steps:

  • Make curried chicken salad:
  • 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.
  • Make chickpeas:
  • 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.
  • Make raita:
  • Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
  • Assemble jars:
  • Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

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