Clubhouse Pepper Jelly Chicken Salad - cooking recipe

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)

Preparation

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.