large onion, chopped
curry powder (preferably Madras)
dry red wine
2- to 2 1/2-pound
rotisserie chicken, meat cut into 1-inch pieces
stalks celery, chopped (about 1 1/2 cups)
small red onion, chopped (about 1/2 cup)
kosher salt and black pepper
medium bunch seedless green grapes, halved (about 1 1/2 cups)
baby spinach leaves
- In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes
- Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.
- Remove from heat and stir in the chicken. Transfer to a large bowl and refrigerate until chilled.
- Toss the chicken mixture with the celery, red onion, mayonnaise, ¾ teaspoon salt, and ¼ teaspoon pepper. Fold in the grapes and spinach.