Best Clubhouse Pepper Jelly Chicken Salad Recipes

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CLUBHOUSE PEPPER JELLY CHICKEN SALAD



Clubhouse Pepper Jelly Chicken Salad image

Make and share this Clubhouse Pepper Jelly Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 1906.7, Fat 167.4, SaturatedFat 26.5, Cholesterol 112, Sodium 847.5, Carbohydrate 68.1, Fiber 5.4, Sugar 45.8, Protein 39.9

ZEA'S PEPPER JELLY CHICKEN SALAD



Zea's Pepper Jelly Chicken Salad image

Make and share this Zea's Pepper Jelly Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

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)
1/4 cup pepper jelly
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup olive oil

Steps:

  • 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.

CHICKEN BREASTS GLAZED WITH HOT PEPPER JELLY



Chicken Breasts Glazed With Hot Pepper Jelly image

Make and share this Chicken Breasts Glazed With Hot Pepper Jelly recipe from Food.com.

Provided by WiGal

Categories     Weeknight

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons hot pepper jelly
1 teaspoon honey mustard
1 teaspoon dried oregano
1/2 teaspoon garlic, minced
1 tablespoon lemon juice
2 boneless chicken breast halves
salt, to taste
black pepper, to taste
2 tablespoons butter
1 onion, sliced
1/2 cup chicken broth

Steps:

  • In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
  • POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
  • In a large skillet, melt the butter over moderately high heat.
  • When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
  • Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
  • Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
  • Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
  • Taste test and season with salt and pepper, if needed.
  • Transfer the chicken to plates and spoon onion sauce on top.

JALAPENO PEPPER JELLY CHICKEN



Jalapeno Pepper Jelly Chicken image

Make and share this Jalapeno Pepper Jelly Chicken recipe from Food.com.

Provided by Lorac

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons vegetable oil
1/2 cup chicken broth
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
2 -3 tablespoons jalapeno jelly

Steps:

  • Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
  • Combine garlic salt, chili powder, pepper, cumin and oregano.
  • Rub some of the seasoning on both sides of each breast.
  • Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
  • Transfer to serving platter and keep warm.
  • Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 360.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 92.8, Sodium 197.8, Carbohydrate 10.9, Fiber 0.4, Sugar 7.9, Protein 31.1

CHICKEN BREAST WITH HOT PEPPER JELLY



Chicken Breast With Hot Pepper Jelly image

This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons hot pepper jelly
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves
salt and pepper
2 tablespoons butter
2 celery ribs
1 tablespoon lemon juice

Steps:

  • Pound chicken breast to an even thickness.
  • Cut celery stalks into 2 inch long "matchsticks".
  • In a small bowl, combine the pepper jelly and mustard, set aside.
  • Season both sides of the chicken breast with salt and pepper.
  • In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
  • Cook 5 minutes on each side.
  • Tilt the skillet and pour off most of the fat.
  • Add 1 tbs. water and shake skillet to loosen browned chicken bits.
  • Push chicken to one side of skillet.
  • Add celery sticks, stirring for 1 miunte.
  • Add pepper jelly mixture and lemon juice.
  • Shake to coat the chicken with the sauce.
  • Cook until the sauce is reduced to just a glaze. (30-40 seconds).
  • Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

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