Best 4 Zeas Pepper Jelly Chicken Salad Recipes

Zeas pepper jelly chicken salad is a delightful dish that combines the sweet and tangy flavors of pepper jelly with the savory taste of chicken. The combination of creamy mayonnaise, crunchy celery, and sweet bell peppers creates a unique and flavorful salad that is perfect for any occasion. Whether you are hosting a party, planning a picnic, or simply looking for a delicious lunch option, this recipe is sure to please everyone.

Here are our top 4 tried and tested recipes!

PEPPER JELLY GLAZED CHICKEN

Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

Steps:

Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

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

Ingredients

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

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)
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-AND-QUINOA SALAD WITH PEPPER JELLY DRESSING

Chicken-and-Quinoa Salad with Pepper Jelly Dressing image

This red pepper jelly vinaigrette is one of a kind.

Provided by Marianne Williams

Time 15m

Number Of Ingredients 12

Ingredients

1 medium bunch scallions
¼ cup fresh orange juice (from 1 medium orange)
3 tablespoons red pepper jelly
½ teaspoon black pepper
1 teaspoon kosher salt, divided
¼ cup extra-virgin olive oil
3 cups cooked, cooled quinoa
4 ounces fresh sugar snap peas, thinly sliced (1 ½ cups)
4 small radishes, sliced (1 cup)
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons chopped fresh mint, divided
2 cups shredded rotisserie chicken

Steps:

Slice white parts of scallions to measure about 1 cup, and set aside. Chop green parts of scallions to measure about 3 tablespoons, and set aside. (Reserve remaining scallions for another use.) Whisk together juice, jelly, pepper, and ¼ teaspoon of the salt in a bowl. Gradually whisk in oil until emulsified, 30 seconds; set aside.
Stir together quinoa, snap peas, radishes, white parts of scallions, feta, 1 ½ tablespoons of the mint, and remaining ¾ teaspoon salt in a bowl. Pour ½ cup dressing over quinoa mixture; toss to combine. Transfer to a platter; top with chicken. Drizzle with remaining ¼ cup dressing. Top with remaining ½ tablespoon mint and green parts of scallions.

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have any Zea's Pepper Jelly on hand, you can substitute another type of pepper jelly or even a spicy jam.
Be sure to chop the chicken and celery into small pieces so that they are easy to eat.
If you like your chicken salad a little tangy, you can add a squeeze of lemon juice or a teaspoon of vinegar.
For a creamy chicken salad, add a dollop of mayonnaise or sour cream.
Serve the chicken salad on a bed of lettuce or in a croissant or wrap.

Conclusion:

Zea's Pepper Jelly Chicken Salad is a quick and easy recipe that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its sweet and spicy flavor, this chicken salad is sure to be a hit with everyone who tries it.