Chicken Salad with Marmalade


4 poached bonesless skinless chicken breasts (or leftovers from a roasted chicken work well)
1 jar Eat This Meyer Lemon Lavender Marmalade
1 cup cooked quinoa
1 cup yogurt or mayonnaise
1 cup of chopped Italian parsley
1 scallion finely sliced for garnish
4 leaves of romaine
Salt and pepper

  • Place 4 plates in freezer.
  • Dice chicken into bite-sized pieces.
  • Toss in bowl with Eat This Meyer Lemon Lavender Marmalade, quinoa, yogurt or mayonnaise and parsley.
  • Season with salt and pepper.
  • Place 1 leaf of romaine on chilled plate.
  • Place 1 scoop of chicken salad on top of romaine.
  • Garnish with scallion.


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