Chicken And Grape Salad

• DUKKAH (MAKES 1 CUP)
• 1/2 cup skinned or unskinned hazelnuts
• 1/4 cup white sesame seeds
• 2 tablespoons cumin
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 1/2 teaspoon fine sea salt
• SALAD
• 1 cup plain whole-milk Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon fine sea salt
• 1/2 cup dukkah
• 3 1/2 cups diced skinned cooked chicken
• 1 cup seedless red grapes, halved lengthwise
• 1 cup seedless green grapes, halved lengthwise
• 1/2 cup diced red onion
• 1/2 cup chopped flat-leaf parsley
• 2 celery stalks, coarsely chopped
• Butter lettuce

1. Make dukkah: In a large, heavy frying pan, toast hazelnuts over medium-low heat, stirring often, until browned and fragrant, 10 to 15 minutes. Pour into a bowl and set aside. Toast sesame seeds in pan, stirring often, until golden brown, about 5 minutes. Pour into another bowl and set aside. Toast cumin, coriander, and fennel seeds in pan until fragrant and golden, 2 to 3 minutes. Add to sesame seeds and let cool completely.
2. Pulse hazelnuts a few times in a food processor to chop coarsely. Add sesame mixture and salt and pulse until coriander seeds are broken up and dukkah is crumbly.
3. Make salad dressing: In a large bowl, combine yogurt, mustard, lemon juice, salt, and 1/2 cup dukkah.
4. Add chicken, grapes, onion, parsley, and celery to dressing. Fold together gently but thoroughly with a rubber scraper. Serve on butter-lettuce leaves.
5. Make ahead: Dukkah, up to 1 month, chilled airtight.

hazelnuts, white sesame seeds, cumin, coriander seeds, fennel seeds, salt, salad, milk, mustard, lemon juice, salt, dukkah, chicken, red grapes, green grapes, red onion, flatleaf, celery stalks, butter

Taken from www.myrecipes.com/recipe/chicken-grape-salad (may not work)