Greek Chicken and Grape Salad with Lemon Tahini Dressing | Grapes from California

Ingredients

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon white wine vinegar
• 1/4 cup water
• 1 clove garlic
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1 pound boneless, skinless chicken breasts, pounded to uniform thickness
• 1 tablespoon olive oil
• Coarse ground pepper to taste
• 1/3 English cucumber, trimmed, quartered and cut into 1/2-inch pieces (about 1 cup)
• 1 1/3 cups halved red California grapes
• 1/2 cup chopped scallion, green part only
• 2 ounces feta cheese, crumbled
• 3/4 cup chickpeas, rinsed and drained
• 1 cup hummus
• 16 romaine heart leaves
• 1 large whole wheat pita round, quartered