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Chicken and Bean Salad with Pepper Jelly Vinaigrette

Chicken and Bean Salad with Pepper Jelly Vinaigrette

Red pepper jelly makes a fabulous chicken salad dressing—this is what happens when you take a second look at your condiments and find an all-star pinch hitter.

By Courtney HillSeptember 18, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This substantial, flavor-packed chicken salad can be on the table in under 30 minutes. An average-size store-bought rotisserie bird will yield enough shredded chicken for this recipe. To be efficient, shred the meat while the beans soak for 10 minutes in the dressing. The salad is especially good on top of leafy greens or served with a hunk of cornbread.

Ingredients
  • 1

    bunch scallions, thinly sliced OR ½ red onion, thinly sliced

  • ⅓

    cup red pepper jelly

  • 2

    tablespoons white vinegar OR hot sauce

  • 2

    tablespoons neutral oil

  • Kosher salt and ground black pepper

  • 15½

    ounce can black-eyed peas OR kidney beans OR black beans, rinsed and drained

  • 3

    cups shredded cooked chicken

Stir together the 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.

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