Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　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.

　　

Ingredients

Makes 4 servings

　　

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

　　

Make curried chicken salad:

Step 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. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.

　　

Step 2

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:

Step 3

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:

Step 4

Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.

　　

Assemble jars:

Step 5

Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

　　

Nutrition Per Serving

Per serving: 635 calories

　　30 g fat (6 g saturated)

　　109 mg cholesterol

　　1822 mg sodium

　　49 g carbohydrates

　　10 g fiber

　　45 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613295/2?mbid=HDEPI) ›

　　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.