For the Marinated Chicken:

• 1/2 cup grape seed oil
• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 tablespoons Cascade Mushroom Mix 
• 2 teaspoons Ras El Hanout, ground
• 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

For the Marinated Chicken: 

Combine the grape seed 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.

Add the chicken thighs and marinate 1 hour or longer.

Preheat the oven to 350 degrees.

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: 

When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.

Add the grapes, walnuts, pear, and reserved marinade. Stir to combine.

Garnish with a sprinkle of sumac.