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.