Description
This pepper jelly chicken salad is a tpc louisiana clubhouse favorite.
Ingredients
- Jalapeno Jelly
- Apple Cider Vinegar
- Extra Virgin Olive Oil
- Dijon Mustard
- Crushed Red Pepper Flakes
- Mixed Greens
- Dried Cranberries
- Blue Cheese
- Pecans
- Vinaigrette
- Cracked Black Pepper
- Boneless Skinless Chicken Breast Halves
Instructions
- 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