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

Image may contain Cream Food Dessert Creme Jar and Plant

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.