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Name: Lady Marmalade Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 boneless, skinless chicken breasts; Extra-virgin olive oil for drizzling; Kosher salt and freshly ground pepper; 3 tablespoons 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 tablespoon canola or peanut oil; 1 teaspoon brown mustard seeds or cumin seeds; 1 clove garlic minced; 2 teaspoons curry powder; 2 tablespoons roasted salted cashews chopped; Fresh cilantro leaves for sprinkling

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INGREDIENTS

2 boneless, skinless chicken breasts
Extra-virgin olive oil ; for drizzling
Kosher salt and freshly ground pepper
3 tablespoons 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 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds ; or cumin seeds
1 clove garlic ; minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews ; chopped
Fresh cilantro leaves ; for sprinkling

Recipe

INSTRUCTIONS

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.

NOTES

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Lady Marmalade Chicken Salad

2  boneless, skinless chicken breasts   
  Extra-virgin olive oil for drizzling
  Kosher salt and freshly ground pepper 
3 tablespoons 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 tablespoon canola or peanut oil 
1 teaspoon brown mustard seeds  or cumin seeds
1 clove garlic minced
2 teaspoons curry powder 
2 tablespoons roasted salted cashews chopped
  Fresh cilantro leaves for sprinkling

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.

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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Nutrition

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Serving Size: 1 Recipe (967g)
Recipe Makes: 1 Serving

Calories: 857
Calories from Fat: 65 (8%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.7g
Cholesterol 273.8mg		84 %
Sodium 1501.4mg		52 %
Potassium 1776.3mg		47 %
Total Carbohydrate 88.1g		26 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 78.2g
Protein 111.7g		160 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 857

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