Ingredients

For the Marinated Chicken
• 1/2 cup grapeseed oil
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 tablespoons Cascade Mushroom Mix
• 2 teaspoons ground Ras el Hanout
• 2 pounds boneless skinless chicken thighs

For the Chicken Salad
• 1 cup seedless red grapes
• 1/2 cup walnuts, toasted and coarsely chopped
• 1 Bartlett or D'Anjou pear, diced
• pinch of sumac for garnish

Instructions

For the Marinaded Chicken
1. Combine the grapeseed oil, red wine vinegar, honey and spices in a heavy duty 1 gallon ziplock bag. In a small bowl, reserve two tablespoons of the marinade for later use.
2. Add the chicken thighs and marinate 1 hour or longer.
3. Preheat the oven to 350 degrees.
4. Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad
1. When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
2. Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.
3. Garnish with a sprinkle of sumac