Ras el Hanout Grilled Chicken Salad with Sumac Dressing

For the ras el hanout spice blend (makes about 2 tablespoons):*

• 1 teaspoon cardamom seeds (or 1 teaspoon ground cardamom)
• 1 teaspoon coriander seeds (or ½ teaspoon ground coriander)
• ½ teaspoon whole cloves (or ⅜ teaspoon ground clove)
• 1 teaspoon fennel seeds (or ¾ teaspoon ground fennel seeds)
• 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
• 1 teaspoon fenugreek seeds (or ¾ teaspoon ground fenugreek)
• 1 teaspoon black peppercorns (or 1 teaspoon ground black pepper)
• 1 teaspoon ground cinnamon

For the chicken:

• ½ cup plain, whole milk Greek yogurt
• 1 ½ teaspoons ras el hanout
• ½ teaspoon salt
• ½ teaspoon lemon juice
• 8 ounces boneless, skinless chicken breast, cut into bite-sized cubes

For the salad:

• 2 cups salad greens
• 4 artichoke hearts, drained (you can use plain from a can or marinated from a jar)
• ½ cucumber, sliced and quartered
• 12 kalamata olives
• 1 large or 2 medium-sized tomatoes, diced
• 2 tablespoons finely chopped parsley (you need about ⅓ of a bunch of flat leaf parsley for that)
• ¼ cup crumbled Feta cheese

For the dressing:

• 1 tablespoon lemon juice
• 2 teaspoons ground sumac
• 3 tablespoons olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon salt