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Ingredients:
1.5 lbs boneless, skinless chicken breasts
3 Tbsp Urban Accents Casablanca Ras El Hanout, divided
1 Tbsp honey
2 Tbsp + 1/2 cup extra virgin olive oil
4 stalks celery, thinly sliced
1/2 red onion, diced
1 cup golden raisins or diced dried apricots
1 to 2 cup red or green seedless grapes, halved
1 orange bell pepper, sliced into 1-inch matchsticks
1-3/4 cup slivered almonds
3/4 cup mayonnaise
1/2 cup red wine vinegar
Directions:
In small bowl, make a paste of 1 Tbsp Casablanca Ras El Hanout, honey and 2 Tbsp olive oil. Rub over all sides of chicken and marinate for 30 minutes. Grill chicken breasts over medium heat until cooked through. Cool chicken to room temperature and shred with a fork. In large bowl, combine chicken, celery, red onion, raisins, grapes, bell pepper and 1 cup almonds.
In small bowl, whisk together 2 Tbsp Casablanca Ras El Hanout, 1/2 cup olive oil, mayonnaise and red wine vinegar. Pour dressing over chicken mixture and toss gently to combine. Garnish with remaining almonds and serve with grilled nan bread or pita bread.
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