Aarti Squeira's Lady Marmalade Chicken Salad

By chelyc13

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• Extra virgin olive oil
• kosher salt and freshly ground black pepper
• 3 tblsp orange marmalade
• 1 medium shallot, minced
• 1 green apple, diced
• 1 cup red seedless grapes, halved
• Juice of 1 lime
• 1 cup low fat greek yogurt, mixed well
• 1 tblsp canola or peanut oil
• 1 teas brown mustard seeds or cumin seeds
• 1 garlic clove, minced
• 2 teas curry powder
• 2 tblsp roasted salted cashews, chopped
• fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 425. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepepr and rub until coated. Pop the chicken in the oven and roast (15 to 20 minutes)

2. Switch the oven to the broiler setting. Brush 1 tblsp marmalade on each chicken breast. Broil, crushing occasionally with the pan drippings, until the chicken is cooked through and golden,a bout 5 minutes. Let cool.

3. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teas salt and remaining 1 tblsp marmalade in a large bowl.

4. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping. Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined.

5. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.