Chicken and Grape Salad
Photo: Annabelle Breakey
Sweet grapes and a nutty, toasted Egyptian spice blend called dukkah–easy to make at home–take chicken salad in a whole new direction. Make dukkah up to one month ahead, sealed in an airtight container. Dukkah is an Egyptian seasoning mix of nuts and warm spices that pairs beautifully with this green chicken salad. If you have leftovers, spread it on a piece of toast or between two slices of bread for a hearty lunchtime meal.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Make salad dressing: In a large bowl, combine yogurt, mustard, lemon juice, salt, and 1/2 cup dukkah.
Step 4
4
Add chicken, grapes, onion, parsley, and celery to dressing. Fold together gently but thoroughly with a rubber scraper. Serve on butter-lettuce leaves.
Step 5
5
Make ahead: Dukkah, up to 1 month, chilled airtight.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
3
Make salad dressing: In a large bowl, combine yogurt, mustard, lemon juice, salt, and 1/2 cup dukkah.
Step 4
4
Add chicken, grapes, onion, parsley, and celery to dressing. Fold together gently but thoroughly with a rubber scraper. Serve on butter-lettuce leaves.
Step 5
5
Make ahead: Dukkah, up to 1 month, chilled airtight.
Search All of Sunset's Recipes
The Latest
5 Tips for Scoring the Best Mid-Century Finds on Etsy, According to Someone Who Works There
