Marmalade Chicken Salad

1 T. orange marmalade

2 T. Duke’s mayonnaise

1 cooked chicken breast, diced

2/3 c. chopped celery

1/3 c. slivered almonds, toasted

1/2 t. Dijon mustard

1/4 t. salt

1/4 t. onion powder

1/8 t. freshly ground black pepper

In a small bowl, stir together mayonnaise and marmalade; set aside. In a medium bowl combine remaining ingredients. Fold marmalade/mayonnaise mixture into chicken salad, and stir to combine. Serve immediately, or store in the refrigerator for up to two days.