Chicken & Grape Salad
Recipe: #24711
August 15, 2016
Categories: Salads, Meat Salad, Chicken, Grapes, Middle Eastern, July 4th, Labor Day, Gluten-Free, No Eggs, more
"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 is 6 servings
Ingredients
- TO MAKE THE DUKKAH - spice blend
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- FOR THE SALAD
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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 by Step Method
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
No special items needed.
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