I don’t know about you, but I love chicken salad. Still, as much
as I love it, I do get tired of the same old thing. Sure, I can add more
celery, raisins, or grapes, include almonds or pecans, but essentially it
always seems to taste pretty much the same…until now. This morning, as
I was smearing marmalade onto my piece of toast, I got to wondering how it
would be in chicken salad. I generally love the combination of citrus and
chicken, so decided to stir a little bit of my Homemade Orange Marmalade into the mayonnaise before combining all of the
ingredients. It was excellent! It gave it a wonderful brightness, tiny hint of
sweetness, and a much more complex flavor than your run-of-the-mill chicken
salad. Try this, and serve it on a bed of lettuce with an orange muffin on
the side, or as I did here, on a freshly baked croissant.
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.
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.
If you prefer your chicken salad warm, you will love this recipe
for Hot Chicken Salad.
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