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Curried Chicken Salad With Spiced Chickpeas And Raita

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Photo: Epicurious

Comments

This is a fabulous dish. Great for picnics and lunches. I loved the presentation in the individual jars, but I just made a large, layered bowl for a picnic. I didn't have grapes, so I subbed sultanas, and didn't have almonds, so peanuts stood in. Flavors and textures are terrific. Serve with warm pita and just scoop the salad into the bread for the perfect sandwich.
Linda Rittelmann   •  8 Jun   •  Report
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Ingredients for 4 servings

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)

1/2 teaspoon turmeric

1/4 teaspoon cayenne

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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