Clubhouse Pepper Jelly Chicken Salad

Submitted by gailanng

"This Pepper Jelly Chicken Salad is a TPC Louisiana Clubhouse favorite."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 2

ingredients

• Pepper Jelly Vinaigrette

• 1⁄2 cup jalapeno jelly
• 1⁄2 cup apple cider vinegar
• 1 1⁄4 cups extra virgin olive oil
• 3 tablespoons Dijon mustard
• 1⁄2 teaspoon crushed red pepper flakes

• Pepper Jelly Chicken Salad

• 8 ounces mixed greens (mesclin mix)
• 1⁄2 cup dried cranberries, scant
• 2 ounces blue cheese, crumbles
• 1⁄2 cup pecans, toasted and chopped
• 1⁄2 cup pepper jelly vinaigrette
• kosher salt and fresh cracked black pepper
• 2 (5 ounce) boneless skinless chicken breast halves, grilled and sliced (serve hot, can sub rotissere chicken breast halves)

directions

1. To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
2. 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.

Reviews

[pammyowl]

Very delicious! Nice texture differences, I used spinach, but your choice would be great too, GailAnn! Thanks for posting!