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Lady marmalade chicken salad recipe

Lady marmalade chicken salad recipe

By Nathan Chu
15’ Prep time
25’ Cook time
40’ Total time
265 Calories
4 Serving
Nathan Chu 0 Followers

Step by Step

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Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. 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 (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. 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.
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Step 2

Photograph by Lisa Shin

Ingredient

  • Red seedless grapes
    Red seedless grapes
  • Garlic
    Garlic
  • Curry powder
    Curry powder
  • Orange marmalade
    Orange marmalade
  • Shallot
    Shallot
  • Apple
    Apple
  • Canola or peanut oil
    Canola or peanut oil
  • Low-fat greek yogurt
    Low-fat greek yogurt
  • Brown mustard seeds or cumin seeds
    Brown mustard seeds or cumin seeds
  • Roasted salted cashews
    Roasted salted cashews
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