Chicken and Bean Salad with Pepper Jelly Vinaigrette
Chicken and Bean Salad with Pepper Jelly Vinaigrette
Makes: 4 servings
Total time: 20 minutes
1 bunch scallions, thinly sliced or 1/2 red onion, thinly sliced
1/3 cup red pepper jelly
2 tablespoons white vinegar or hot sauce
2 tablespoons neutral oil
Kosher salt and ground black pepper
15 1/2-ounce can black-eyed peas or kidney beans or black beans, rinsed and drained
3 cups shredded cooked chicken
1. Stir together scallions, jelly, vinegar, oil and a pinch each of salt and pepper. Add the beans, stir and let stand for about 10 minutes. Stir in the chicken, then season with salt and pepper.