Lady Marmalade Chicken Salad Recipe

Name: Lady Marmalade Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2
Put the chicken breasts on the foil and drizzle with olive oil.
3
Sprinkle with salt and pepper and rub until coated.
4
Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes.
5
Switch the oven to the broiler setting.
6
Brush 1 tablespoon marmalade on each chicken breast.
7
Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes.
8
Let cool.
9
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.
10
Heat the canola oil in a small skillet over medium heat until shimmering.
11
Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan).
12
Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture.
13
Stir until combined.
14
Once the chicken breasts are cool, thinly slice them.
15
Fold into the salad and adjust the salt and pepper.
16
Top with the cashews and cilantro.
17
Photograph by Lisa Shin

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts (about 1 pound), Extra-virgin olive oil, for drizzling, Kosher salt and freshly ground pepper, 3 tablespoons orange marmalade, and more.

Yes, Lady Marmalade Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lady Marmalade Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions