Zea'S Pepper Jelly Chicken Salad - cooking recipe

Ingredients

2 rotisserie chicken breast halves, skin removed and thinly sliced
12 ounces fresh baby spinach leaves
4 tablespoons sun-dried tomatoes
4 tablespoons pecans, toasted
4 tablespoons golden raisins
2 teaspoons sesame seeds, toasted
1/2 cup blue cheese, crumbles (for garnish)
10 kalamata olives (for garnish)
PEPPER JELLY VINAIGRETTE
1/4 cup pepper jelly
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup olive oil

Preparation

Combine spinach, about 1/2 cup of vinaigrette (to taste), tomatoes, pecans, sesame seeds and raisins in large mixing bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives.
Add chicken on top and serve.
To Make Pepper Jelly Vinaigrette: Combine all ingredients and mix well in blender.