Chicken salad with grapes, cashews and apples
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Chicken salad with grapes, cashews and apples - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 skinless chicken breast fillets (approximately 450 g)
- Olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons orange jam
- 1 medium shallot, finely chopped
- 1 green apple, diced
- 1 cup red seedless grapes, each grape cut in half
- Juice of 1 lime
- 1 cup natural low-fat yogurt, stir
- 1 tbsp. vegetable oil
- 1 teaspoon brown Indian mustard seeds or cumin seeds
- 1 clove of garlic, crushed
- 2 tsp curry powder
- 2 tbsp roasted salted cashew nuts, chopped
- Coriander leaves, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Line a baking sheet with foil. Place the chicken breasts on the foil and drizzle with olive oil. Season with salt and pepper. Place the baking sheet in the oven and bake the chicken breasts for 15-20 minutes, or until a thermometer inserted into the widest part of the chicken registers 145°F (65°C).
- Turn the oven to broil. Brush the chicken with orange marmalade and continue roasting, basting the chicken with the juices, until golden brown, about 5 minutes. Cool.
- In a large salad bowl, combine the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt, and the remaining 1 tablespoon orange preserves.
- Heat vegetable oil in a frying pan over medium heat. Add mustard seeds and garlic; cook, covered, until the seeds stop popping.
Add curry powder and continue frying, stirring constantly, for another 30 seconds. Then pour the spiced oil into the salad bowl and stir. - Once the chicken has cooled, cut it into cubes and add it to the salad. Season with salt and pepper to taste and toss.
Sprinkle the salad with cashews and cilantro.
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