Curried Chicken Salad with Spiced Chickpeas and Rai

Name: Curried Chicken Salad with Spiced Chickpeas and Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes.
2
Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
3
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes.
4
Transfer to a bowl and stir in yogurt, cilantro, and chicken.
5
Cool to room temperature.
6
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute.
7
Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes.
8
Cool to room temperature.
9
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
10
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 medium onion, chopped (1 cup), 1 tablespoon minced garlic, 1 tablespoon minced peeled ginger, 2 tablespoons vegetable oil, and more.

Yes, Curried Chicken Salad with Spiced Chickpeas and Raita falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Chicken Salad with Spiced Chickpeas and Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions