Clubhouse Pepper Jelly Chicken Salad

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 2

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

Ingredients:

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

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.

By RecipeOfHealth.com