PEPPER JELLY CHICKEN SALAD

Pepper Jelly Chicken Salad

Makes 2 generous servings

Pepper Jelly

1 green bell pepper, seeded

1 red bell pepper, seeded

1 jalapeño, seeded

3-1/2 cups sugar

1 cup cider vinegar

Juice of 1 lime

Puree the peppers and place into a pot. Add the sugar and vinegar. Cook over medium heat until it reaches a slightly syrupy consistency, about 15 minutes. Skim off foam from the top of the syrup. Add lime juice and let cool. Refrigerate.

Pepper Jelly Vinaigrette

1/2 cup pepper jelly (recipe above)

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

In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.

Pepper Jelly Chicken Salad

8 ounces mixed greens, mesclin mix

Scant 1/2 cup dried cranberries

2 ounces blue cheese crumbles

1/2 cup toasted chopped pecans

1/2 cup Pepper Jelly Vinaigrette (recipe above)

Kosher salt and fresh cracked black pepper

2 (5-ounce) chicken breast, grilled and sliced (serve hot)

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.