Monday, March 28, 2011

Aarti's Chicken Salad

Have you watched the Food Network show, Aarti Party? I am in love with it. She is so cute and has the sweetest accent. And the food she makes is really creative but doable. This chicken salad recipe came from this month's Food Network Magazine. The flavors are pretty strong so if you don't like that kind of thing maybe move along or don't use so much curry, cumin and garlic. I, as you could probably guess, love strong flavors and love this chicken salad. The sweetness of the grapes and apples offsets the curry and cumin. Yummy!! Oh. And I used split chicken breasts because they are cheaper and I think they retain moisture better than a breast without the bone.

Lady Marmalade Chicken Salad

Source: Food Network Magazine

Yield: 4 servings

2 boneless, skinless chicken breasts (about 1 pound)

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

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.