Ingredients for Clubhouse Pepper Jelly Chicken Salad
- Jalapeno Jelly
- Apple Cider Vinegar
- Extra Virgin Olive Oil
- 1 teaspoon Dijon mustard
- Crushed Red Pepper Flakes
- Mixed Greens
- Dried Cranberries
- Blue Cheese
- Pecans
- Vinaigrette
- Cracked Black Pepper
- Boneless Skinless Chicken Breast Halves
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How to Make Clubhouse Pepper Jelly Chicken Salad
- **Make the Pepper Jelly Vinaigrette:** In a small bowl, whisk together 1/4 cup pepper jelly, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt. Taste and adjust seasoning as needed.
- **Store the Vinaigrette:** Transfer the vinaigrette to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. (Will last up to a month.)
- **Prepare the Salad:** In a large bowl, combine 5 cups of mixed greens, 1/2 cup crumbled bacon, 1/2 cup chopped pecans or walnuts, 1/4 cup shredded cheddar cheese, and 1/4 cup finely chopped red onion. Gently toss with a pinch of salt and pepper.
- **Grill the Chicken (or use pre-cooked):** Grill 2 boneless, skinless chicken breasts (about 6 ounces each) until cooked through and slightly charred, about 4-6 minutes per side. Alternatively, use pre-cooked rotisserie chicken, shredded.
- **Assemble the Salad:** Place the salad mixture onto a plate or in a bowl. Top with the grilled or shredded chicken.
- **Dress and Serve:** Drizzle the chilled pepper jelly vinaigrette over the salad and chicken. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
183g
Fat
132g
Carbs
22g
