Chicken & Grape Salad

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Recipe source: Sunset Magazine (September 2016) Dukkah (spice mixture) can be made ahead for 1 month, chilled airtight. This only uses 1/2 cup of the mixture -- so you will have some left for other recipes."

Original recipe yields 6 servings
OK
  • TO MAKE THE DUKKAH - spice blend
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (238.1 g)
  • Calories 253.5
  • Total Fat - 11.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 197.4 mg
  • Sodium - 423.4 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 10.5 g
  • Protein - 21.5 g
  • Calcium - 182.3 mg
  • Iron - 5.8 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.2 mg

Step 1

To make the dikkah (spice mixture): in a frying pan toast the hazelnuts over medium low heat, stirring often until browned (d10-15 minutes); pour into a bowl and set aside. Toast sesame seeds in pan, stirring often until golden brown (5 minutes). Pour into a separate bowl and set aside. Toast the cumin, coriander and fennel seeds until golden (only a few minutes) and add to sesame sees and let cool completely. In a food processor pulse the hazelnuts a few times to chop and add the sesame mixture with the salt and pulse until mixture is crumbly.

Step 2

To make salad dressing: in a large salad bowl combine the yogurt, mustard, lemon juice, salt and 1/2 cup of the duke.

Step 3

Add the rest of the ingredients to the dressing in the bowl (-celery); Fold together with a rubber spatula to combine.

Step 4

Serve on lettuce leaves.

Tips & Variations


No special items needed.

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