Aarti Sequeira's Lady Marmalade Chicken Salad

I loved Aarti on the Next Food Network Star last season.  I could listen to her talk for hours.  Perusing my Food Network Magazine this month, I came across this recipe and plan to try it.  My mother in law loves chicken salad (especially from Egg Harbor) so I think we'll let her test this recipe when I make it.

2 boneless skinless chicken breasts
Extra virgin olive oile for  drizzling
Kosher salt and freshly ground pepper
3 tbsp. orange marmalade
1 medium shallot, minced
1 green apple, diced
1 C. red seedless grapes, halved
Juice of 1 lime
1 C. low fat Greek yogurt, mixed well
1 tbsp. canola or peanut oil
1 tsp. brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp. curry powder
2 tbsp. roasted, salted cashews, chopped
Fresh cilantro leaves for sprinkling

Preheat the oven to 425 degrees.  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, 15 to 20 minutes.

Switch the oven to broiler setting.  Brush 1 tbsp. marmalade on each chicken breast.  Broil, brushing occasionally 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 tsp. salt and the remaining 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 are 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 as necessary.  Top with cashews and cilantro.