Best Chicken and Bean Salad with Pepper Jelly Vinaigrette

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.

By COURTNEY HILL

4 SERVINGS
20 minutes

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

Directions at 177milkstreet.com

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