Ingredients
- TO MAKE THE DUKKAH - spice blend
- 1/2 cup hazelnuts
- 1/4 cup sesame seeds
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1/4 teaspoon sea salt
- FOR THE SALAD
- 8 ounces plain Greek yogurt (1 cup)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 490 grams cooked chicken (skinned and diced, 3 1/2 cups)
- 92 grams red seedless grapes (1 cup)
- 92 grams green seedless grapes (1 cup)
- 1/2 cup red onion, diced
- 1/2 cup parsley, chopped
- 2 celery stalks, chopped
- Lettuce, for serving
How to Make
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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.
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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.
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Step 3: Add the rest of the ingredients to the dressing in the bowl (-celery); Fold together with a rubber spatula to combine.
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Step 4: Serve on lettuce leaves.
We hope you enjoy this recipe!
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