Ingredients:

1-1/2 lbs boneless chicken breasts
3 Tbsp Urban Accents Casablanca Ras El Hanout, divided
1 Tbsp honey
2 Tbsp olive oil
4 stalks celery, thinly sliced
1/2 red onion, diced
1 cup golden raisins or diced dried apricots
1-3/4 cup slivered almonds, reserve some for garnish
1-2 cups red or green seedless grapes, halved
1 orange bell pepper, sliced into 1-inch matchsticks
Dressing:
3/4 cup mayonnaise
1/2 cup oil
1/2 cup red wine vinegar

Directions:

In medium bowl, whisk together 1 Tbsp Casablanca Ras El Hanout, honey and oil.  Add chicken and marinate for 30 minutes.  Grill over medium heat until cooked through.  When cool to room temperature, shred chicken with a fork. 

In large bowl, combine shredded chicken, celery, onion raisin, almonds, bell pepper.  In small bowl, combine mayonnaise, oil, red wine vinegar and 2 Tbsp Casablanca Ras El Hanout.  Pour dressing over chicken mixture and stir until well combined.  Fold in grapes and garnish with additional slivered almonds.  Serve with grilled nan bread.