"This Pepper Jelly Chicken Salad is a TPC Louisiana Clubhouse favorite."
Pepper Jelly Vinaigrette
apple cider vinegar
extra virgin olive oil
crushed red pepper flakes
Pepper Jelly Chicken Salad
( mesclin mix)
dried cranberries, scant
blue cheese, crumbles
pecans, toasted and chopped
pepper jelly vinaigrette
kosher salt and fresh cracked black pepper
2 (283.49 g)
boneless skinless chicken breast halves, grilled and sliced
( serve hot, can sub rotissere chicken breast halves)
To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
To Assemble: In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.
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Clubhouse Pepper Jelly Chicken Salad (cont.)